Do you find that you still have well intentioned festive things to use up in January?
With a very busy end of year mainly due to visitors & being away for a Baltic break, I did not do all the baking I usually do for Xmas so had some bits still lurking accusingly in the cupboard.
I was invited to share New Years eve at my Godsons, so I decided to bake something.
I have had festive mincemeat pies (made with a fruit mix for those not familiar with it) but had not made it. However, with a good jar of the prepared mincemeat, a roll of bought shortcrust pastry & some additional glace cherries & soft fruits on hand, I decided to make a tart.
This is how I did it:
Butter & flour a loose bottomed flan / tart dish & preheat the oven to 200C
I mixed the shop bought festive mincemeat, some cut glace cherries & a soft fruit mixture in to a bowl & added a little splash of sherry to it.
I rolled the shortcrust pastry thinner & cut it to fit in to the prepared flan dish. Prick the base of the pastry with a fork all over, then rest in the fridge for 30 minutes to reduce shrinkage. I rolled the remaining pastry between the paper & put it in the fridge to firm up again.
Bake for 10 minutes then remove the baking beans & paper & bake for a further 5 minutes, take out of the oven & cool.
Fill with your prepared fruit mincemeat mix. I used the additional pastry offcuts from the fridge to make a thin disk to cover the fruit (mainly so it wouldn't spill over the pastry case). Using a small star shaped cutter, I cut out some stars, then repositioned the cut out stars on the pastry top.
This disk shaped top was placed on top of the pie, the edges gently firmed down, a cherry was popped in each star space, then it was baked for 20 minutes till a golden colour.
Icing sugar was sieved over the top then it was ready to go with to our get together where it was well received.
This was the first time I had made it & it is certainly going to be made again ...