Name: Mincemeat, Apple & Cranberry Lattice Tart Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 500g puff pastry; flour, for dusting; 2 Granny Smith apples, peeled, cored and diced; 140g fresh cranberries (or frozen and defrosted); ½ tsp cinnamon; ½ tsp mixed spice; 1 tbsp golden caster sugar, plus extra for sprinkling; zest ½ lemon; 411g jar mincemeat; 1 egg, beaten; whipped cream or brandy cream

Ingredients

flour, for dusting

500g puff pastry

2 Granny Smith apples, peeled, cored and diced

140g fresh cranberries (or frozen and defrosted)

½ tsp cinnamon

½ tsp mixed spice

1 tbsp golden caster sugar, plus extra for sprinkling

zest of ½ lemon

411g jar mincemeat

1 egg, beaten

whipped cream or brandy cream, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6 and place a baking sheet inside to heat up.

Step 2: Lightly flour a work surface and roll out the puff pastry into a 30 x 45 cm rectangle. Place the pastry on a sheet of baking parchment.

Step 3: In a bowl, mix the diced apples and cranberries. Add the cinnamon, mixed spice, 1 tablespoon sugar, lemon zest, and mincemeat, mixing well to combine.

Step 4: Arrange the pastry with the short edge nearest to you. Spread the mincemeat mixture in a 12 cm wide line down the center, leaving 2 cm of pastry at the top and bottom edges.

Step 5: To create the lattice, cut a 1.5–2 cm wide horizontal strip of pastry on both sides of the filling at the top, keeping it attached next to the filling. About 1.5 cm from the filling, cut a 0.5 cm strip of pastry and remove it, then cut another 1.5–2 cm strip beside it. Repeat this “tooth-like” pattern down to the bottom of the pastry and remove the final narrow strip.

Step 6: Fold the top and bottom flaps of pastry up and over the filling. Starting from the top, fold the strips diagonally over the filling in a lattice pattern until you reach the bottom.

Step 7: Brush the entire tart with the beaten egg and sprinkle with extra caster sugar.

Step 8: Using the baking parchment, transfer the tart carefully onto the preheated baking sheet. Bake for 20–25 minutes or until the pastry is golden brown. If baking from frozen, add an extra 10–15 minutes.

Step 9: Let the tart cool for 5 minutes before serving with whipped cream or brandy cream.

Tips & Variations

Use frozen cranberries straight from the freezer if fresh ones aren’t available; just defrost and drain before mixing.

For a citrus twist, add a little orange zest along with the lemon zest.

You can prepare the tart in advance and chill it for up to 2 days or freeze it for up to 2 months before baking.

Serve with a scoop of vanilla ice cream as an alternative to cream for extra indulgence.

FAQs

Can I use other types of apples instead of Granny Smith?

Yes, you can use tart apples like Braeburn or Pink Lady as alternatives. They hold their shape well and provide a nice balance of sweetness and acidity.

What is mincemeat, and where can I find it?

Mincemeat is a traditional mixture of dried fruits, spices, and sometimes brandy, commonly used in British mince pies and tarts. It is widely available in jars at most supermarkets, especially around the holiday season.