Friday 11 December 2015

Mincemeat Tart

I had a lot of ingredients left over from my Christmas pudding and realised that many of them were found in the recipe for mincemeat – that is, the traditional English mince pie filling, a sweet pastry that is nothing to do with Shepherd’s pie or spaghetti Bolognese!
My fiancé loves mince pies though I’ve never been keen, so I decided to make a bit of a twist on the idea and make a giant one – but to make it a bit healthier, I wanted to make a mince tart rather than a pie, with a lattice top.
With something so traditional as mincemeat who else to turn to but Delia Smith? I used this recipe
and did leave the flavours overnight to infuse. However, I left out the suet as I didn’t have any, and I’m sure when I made mince pies before I didn’t add suet – I’m not sure these days it’s really something people use in cooking. The mixture turned out perfectly well without me doing this.
Lack of time meant that I used ready made shortcrust pastry. I lined the bottom of a pie tin and spooned in the mincemeat filling. I used my lattice cutter to make the top of the pie, though I'm still not very good with getting to grips with it! I brushed the top with milk, and cooked it in the oven for about 25 minutes until the top was golden brown. My fiancé really enjoyed it – while I stuck to an apple crumble as I had fruit that needed using up, but he doesn’t like apple!
I’m sending this to the Food Year Linkup, hosted by Charlotte's Lively Kitchen, as it's a very Christmassy recipe.

Food Year Linkup December 2015
 There is nutmeg in my mincemeat mixture so I'm sending this to Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker, as the letter I have chosen this month is N.

 I'm also sending this to Tea Time Treats, hosted by Karen at Lavender and Lovage and Janie at the Hedgecombers, as their theme is sugar and spice.



  1. Ha! I love this! I adore mincemeat and Delias recipe is superb. I use veggie suet or butter. Love your lattice machine. It's made me giggle x

  2. I love the sound of this tart, I make individual mince pies all the time but I've never made a big version so I'll have to give one a try sometime when I've got people coming over.

    I use vegetable suet in my mincemeat. I'm not really sure what it adds, I've just always used it and enjoyed the resulting mincemeat so never thought to take it out. I'll have to try making some without sometime to see what difference it makes.


Thank you for your comment, all feedback is appreciated - even the negative! However due to a lot of spam comments on this blog I have had to turn on captcha. If you have problems leaving a comment please email me at