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Mrs Darlington’s Mincemeat Lattice
Serves 8

Mrs Darlington’s Mincemeat Lattice

Heat the oven to 200C/180C fan/ gas 6 and put a baking sheet in to heat up.


This is such a lovely lattice tart, I have added cranberries to the mincemeat mixture which gives it a lovely fruity tang. It looks fabulous when it's complete, so make sure you slice it at the table.

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Flour for dusting

500g/1lb 2oz puff pastry

2 Granny Smith apples, peeled cored and diced

140g/5oz fresh (or frozen and defrosted) cranberries

1/2 tsp cinnamon

1/2 tsp mixed spice

1 tbsp caster sugar, plus extra for sprinkling

Zest 1/2 lemon

410g jar Mrs Darlington's Mincemeat with Brandy

1 egg, beaten

Whipped cream, brandy cream or custard to serve

 

METHOD TO SUCCESS

Lightly flour a work surface, roll out the puff pastry to a 30x45cm rectangle, then put on a sheet of baking parchment.

Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat and mix again.

Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom.

To create the lattice pattern, start at the top of the pastry and cut a 1.5-2cm wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling)

About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5-2cm strip (you're creating a pattern like the teeth of a comb).

Repeat this method until you get to the bottom of the pastry. You'll  need to cut out the final strip and remove this.

Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern.

You can now chill the tart for up to 2 days or freeze for up to 2 months.

Brush the lattice tart with the egg and sprinkle with the extra sugar.

Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20-25 minutes or until golden brown on top, (add an extra 10-15 minutes if baking from frozen).

Leave to cool for 5 minutes before serving with whipped cream, brandy cream or custard.