Rather than sticking with the Christmas classic and making individual mince pies, why not opt for this whole, open-topped tart and serve it with custard or brandy cream as a delicious dessert.


For the mincemeat: 

225 g vegetarian suet
225 g Bramley apples, peeled, cored and chopped
125 g candied peel, chopped
225 g sultanas
225 g raisins
225 g currants
175 g demerara sugar
1 tsp mixed spice
1 orange, zest and juice
60 ml brandy

For the pastry:

250 g plain flour
167 g butter, softened
83 g caster sugar
1 medium free-range egg

For the tart:

Pastry (as above)
250g mincemeat (as above)
2 medium apples, peeled, cored and sliced
2 tbsp golden caster sugar
15 g butter


For the mincemeat: 

  1. Mix all the ingredients together and pack into sterilised jars and seal.
  2. This recipe will yield approximately 1800 g, so store in a cool dark place until you want to use it.

For the tart:

  1. Preheat the oven to 200C/180C fan/gas mark 6.
  2. To make the pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it all comes together.
  3. Wrap the pastry in cling film and chill in the fridge for 15 minutes.
  4. Roll out your pastry to line an 8” loose bottom tin and prick it with a fork. 
  5. Fill the pastry case with mincemeat and cover the top with sliced apple.
  6. Sprinkle the sugar over the top and dot with butter.
  7. Cover the pastry edges with foil so that they don’t burn.
  8. Bake in the oven for 40-45 minutes. 
  9. Allow to cool slightly, then slice and serve with your favourite festive accompaniment.


If you have any leftover pastry, then you could always use it to make some traditional mince pies

Serves 6-8.