Gem mince pie lattice tart
125g Gem caster sugar
1 medium egg
250g plain flour
630g Gem dried fruit pudding mix
200g grated fresh apple
20g Gem nibbed almonds
2 tsp mixed spice
1/2 tsp ground cinnamon
pinch ground nutmeg
3 tbsp brandy
175g Gem brown sugar
zest 1 orange
zest 1 lemon
For the mince pie filling, simply mix all the ingredients together and leave to sit for a minimum of 24 hours. The longer you leave the mix the better the flavour will be so best to plan ahead with this recipe.
For the pastry, in a bowl, cream the butter and sugar until soft and pale in colour.
Add the egg and vanilla and mix.
Finally add the plain flour and mix until you have a soft dough.
Wrap and chill for 30 minutes before needed.
Grease and flour a 10” loose bottom tart ring.
Once the pastry is rested, roll out onto a floured surface until 1/2cm in thickness.
Line the tart ring and trim any excess pastry, keep this pastry for the lattice topping.
Chill the tart.
Preheat your oven to 180C/160C fan/350F/Gas 4.
Once rested, spoon the mince pie filling into the lined tart ring. Set aside.
Taking the remaining pastry, roll out until its 10” round and cut 12 x 1.5 inch strips.
Alternate these strips of pastry across the top of the tart to create a lattice design.
Brush with egg wash and sprinkle with some Gem brown sugar and pop into your oven and bake for 45 minutes or until golden brown.
Best served with a side of fresh cream.