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Apple and Mincemeat Tart

Suitable for Freezing - reheat in 350°F (180°C) Gas 4 oven for 40 minutes

ingredients

serves 6
8 oz (225 g) Shortcrust pastry
14 1/2 oz (411 g) Jar of mincemeat
1 lb (450 g) Bramley apples
3 oz (75 g) Caster sugar
1/2 tsp Ground allspice
2 oz (50 g) Butter
1 tbsp Plain flour

method

1. Preheat the oven to 425°F (220°C) Gas 7. Roll out the dough and line a 9 1/2 inch (24 cm) fluted loose-bottomed flan tin. Spread mincemeat evenly over pastry.

2. Peel, core and finely slice the apples. Mix with 2 oz (50 g) of sugar and the allspice. Arrange in circles on mincemeat.

3. In a bowl, cut and fold the butter with remaining 1 oz (25 g) sugar and flour until the mixture resembles fine breadcrumbs. Sprinkle evenly over the apples. Place flan on a baking tray.

4. Bake in oven for 15 minutes, then reduce to 375°F (190°C) Gas 5 and bake for a further 30 minutes. Remove from oven and allow to cool.

5. Lift tart from flan tin and place on serving plate. Spoon any topping from baking tray on to tart. Serve warm or cold, with whipped cream or vanilla ice cream.

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