- Baker: Julia Thomas
- IG: @bakingbreakfast
- Makes: 4 individual tarts
- Prep time: 30 minutes, plus resting time
- Bake time: 25 minutes
- Flours used: Maizebite Pastry Flour
Mince Tarts Baking Method:
- Cut the butter into small cubes and add to a mixing bowl with the flour and sugar. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
- Use a knife to mix in the egg yolk and water a little at a time until the mixture begins to bind together. Press into a ball and wrap in clingfilm. Chill in the fridge for at least an hour.
- Preheat your oven to 190°C (170° fan). Brush the base and sides of 4 individual tart tins with a little melted butter, and place on a baking tray.
- Roll out the pastry to 3 mm in thickness. Cut out circles that are a little bigger than the diameter of the tart tins (use a saucer or small pate as a template). Save the pastry off-cuts.
- Line the tart tins with the pastry, pressing it gently into the ridges. Blind bake for 10 minutes.
- While the pastry shells are in the oven, re-roll the saved pastry off-cuts and cut out shapes to decorate the top with. Make the egg wash by mixing together the egg yolk and milk in a small bowl.
- Remove the part-baked shells from the oven and leave to cool for 5 minutes, before filling with mincemeat.
- Top with the pastry shapes and brush the tops and edges with the egg wash.
- Bake for 15 minutes until the pastry is golden and the mincemeat is gently bubbling.
- Dust with icing sugar to serve.
