Description
This Mincemeat, Apple & Cranberry Lattice Tart combines the warm, spiced flavors of traditional mincemeat with fresh apples and tart cranberries encased in a buttery, flaky puff pastry lattice. Perfect for festive occasions or a cozy dessert, this tart is topped with a golden egg wash and served with creamy whipped or brandy cream for a delightful finish.
Ingredients
Scale
Pastry
- 500g puff pastry
- flour, for dusting
Filling
- 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
Topping
- 1 egg, beaten
To Serve
- whipped cream or brandy cream
Instructions
- Preheat and Prepare Baking Sheet: Heat the oven to 200°C (180°C fan)/Gas Mark 6 and place a baking sheet inside to heat up, ensuring a hot surface for baking your tart to achieve a crisp base.
- Roll Out Pastry: Lightly flour a clean work surface and roll out the puff pastry into a 30 x 45 cm rectangle. Carefully transfer the rolled pastry onto a sheet of baking parchment to ease handling during assembly and baking.
- Prepare Filling: In a mixing bowl, combine diced apples and cranberries. Add cinnamon, mixed spice, golden caster sugar, lemon zest, and the jar of mincemeat. Stir thoroughly to incorporate all ingredients evenly.
- Assemble Tart Base: Place the pastry with a short edge facing you. Spread the mincemeat mixture in a line down the center, about 12 cm wide, leaving a 2 cm margin at the top and bottom of the pastry.
- Create Lattice Strips: On both sides of the filling, cut horizontal strips of pastry 1.5 to 2 cm wide, ensuring they remain attached next to the filling. About 1.5 cm from the filling, cut a smaller 0.5 cm strip and remove it, then cut another horizontal strip. Repeat this pattern down the pastry edge to create a comb-like effect, removing the final strip entirely.
- Form Lattice Pattern: Fold the top and bottom flaps of pastry over the filling to seal. Starting from the top, fold the strips diagonally over the filling, alternating left and right, to form an attractive lattice pattern covering the tart.
- Chill Tart (Optional): You may chill the assembled tart for up to 2 days or freeze for up to 2 months if not baking immediately, which helps the pastry hold its shape.
- Finish and Bake: Brush the entire tart with beaten egg for a glossy finish and sprinkle with extra golden sugar for added sweetness and crunch. Using the baking parchment, carefully transfer the tart onto the preheated baking sheet.
- Bake Through: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown. If baking from frozen, extend cooking time by an additional 10 to 15 minutes.
- Cool and Serve: Allow the tart to cool for 5 minutes after baking. Serve warm with a dollop of whipped cream or brandy cream to complement the rich, spiced filling.
Notes
- For a sharper contrast in flavor, use fresh cranberries when in season, but frozen cranberries defrosted also work well.
- The lattice folding technique not only looks beautiful but allows steam to escape, keeping the tart crisp.
- You can prepare and assemble the tart in advance, chilling or freezing as suggested, making it a convenient dessert for busy days.
- If preferred, substitute the mincemeat with a homemade mix for a personalized touch.
- Serve with either whipped cream or a splash of brandy cream to enhance the festive flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: mincemeat tart, apple tart, cranberry tart, lattice pastry, holiday dessert, puff pastry tart
