Pear and Ginger Mince Tart
Ingredients
250g Matthews Regenerative All Purpose Flour
125g Butter (cold and cubed)
1-3tbsp cold water (depending on how dry you like your pastry)
1 Jar of Tiptree Mincemeat
½ Jar of Tiptree Ginger Conserve
1 Ripe Pear
Buy the flour:
Baker: Sophie Carey
Makes: One Tart
Prep time: 30 minutes
Bake time: 45 minutes
Flours used: Regenerative All Purpose
Method:
- Preheat your oven to 180 degrees celsius
- To make the pastry, rub the fat into the flour with your fingertips until the mixture looks like fine breadcrumbs. Add in a tablespoon of cold water at a time and knead gently to form a dough. Cover and leave to rest in the fridge for 15 minutes
- For the filling, finely dice the pear, avoiding the core and seeds. Mix this with the jar of mincemeat and the ginger conserve until combined and set aside
- Roll out the pastry to the thickness of a £1 coin and line a loose bottom fluted tart tin, make sure you prick the pastry base with a fork to avoid any large air bubbles forming! Make sure to keep your offcuts safe as we will use them later on!
- Line the pastry with greaseproof paper and top with baking beans or uncooked rice/lentils. Bake for 15 minutes before removing the greaseproof paper and baking beans - place the pastry case back into the oven for another 15 minutes until it is a light golden brown
- Fill your part baked pastry case with your doctored mincemeat filling, and then decorate with your additional pastry - you could cut out stars, or mistletoe shapes, or as we’ve done on ours, a lattice top!
- Eggwash your pastry top and sprinkle with sugar before placing back into the oven for a further 25 minutes or until the pastry decorations are golden brown
- Leave to cool in the tin before transferring to a wire rack. Enjoy with extra thick cream or even brandy butter!
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