Mince Pie Tart | DonalSkehan.com, A festive classic ready in a snap!
  • christmas

Mince Pie Tart

December 22

This is a total cheat’s Christmas tart.  It uses storecupboard ingredients and shop bought mince meat.  Serve it warm from the oven with a good dollop of whipped cream and your guests will be mightily impressed.  If you wanted to bulk out the filling you can add a finely sliced cooking apple for a bit more bite.



  • serves Serves 6
  • time 50 mins


  1. 1. Place the flour and cinnamon in a mixing bowl. Add the butter and rub in using your finger tips until you have a rough breadcrumb like mixture.
  2. 2. Add the sugar and mix through with a spoon. Add the water slowly until a dough comes together. Form a ball with your hands, cover in cling film and place in the fridge to chill for at least 10 minutes.
  3. 3. Preheat the oven to 200˚C/400°F/Gas Mark 6. Roll the pastry dough out to about half a centimetre in thickness and line a 23cm fluted tart tin with it.
  4. TOP TIP

    Make sure to cut out little stars from the pastry to decorate with later!
  5. 5. Prick the base with a fork and fill with tin foil, shiny side down and ceramic baking beans.
  6. 6. Place in the oven and blind bake for 10 minutes, remove the paper and beans and bake for a further 5 minutes. Fill the pastry base with the mincemeat mixture and top with the pastry stars.
  7. 7. Brush with egg and sprinkle over a little cinnamon. Bake in the oven for approximately 15 minutes or until the pastry turns golden brown. Serve cut into slices with a drizzle of cream!

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For the pastry:

170g flour

1 tsp of cinnamon

100g cold butter, cut into small chunks

1 tbsp of caster sugar

2 tbsp of water

For the filling:

420g jar of good quality mince meat

A sprinkle of cinnamon

1 large free range egg, beaten


You'll Need

Mixing bowl

23cm fluted tart tin