This delicious winter tart looks stunning but is actually very easy to make if you use a mandoline to slice the apples.
A mandoline is a handy gadget to have in the kitchen, as it will slice fruit and vegetables much more thinly and evenly than most of us can cut by hand. This uniform slicing ensures even cooking and the finish looks much more professional too. What’s more, you will cut your meal prep time in half, as it’s much quicker than using a knife. And its not just great for plain slices, you can cut your fruit and vegetables with a choice of smooth, crinkle, julienne and waffle blades.
Makes 6 – 8 slices
200g plain flour
2 tbsp icing sugar
100g cold unsalted butter, diced
1 tsp lemon juice
2-3 tsp iced water
410g jar or homemade mincemeat
2-3 red skinned dessert apples
15g salted butter
1 tbsp caster sugar
2 tbsp apricot jam
1 tbsp water
- For the pastry, combine the flour, icing sugar and salt and rub in the butter until the mixture resembles breadcrumbs.
- Beat together the egg, lemon juice and 2 tsp of the water and stir into the flour using a round bladed knife. Gradually bring the mixture together adding the other 1 tsp water if needed. The dough should be soft but not wet.
- Lightly knead the dough into a smooth ball and wrap in cling. Chill for 15 minutes.
- Preheat the oven to 200°C/gas mark 6.
- Place the pastry on a lightly floured surface and roll into a rectangle large enough to line a 35cm x 10cm rectangular fluted tart mould with a removable base. The pastry should be 2-3mm thick.
- Use to line the mould, gently pressing into the corners and leaving a little excess overhanging the edges.
- Prick the base with a fork, line with baking parchment and fill with baking beans.
- Bake for 12–15 minutes until the pastry base is dry to the touch.
- Remove the paper and beans and continue to cook for 5–7 minutes until lightly coloured.
- Remove from the oven and using a sharp knife, trim away the excess pastry while still warm.
- Reduce the oven temperature to 180°C/gas mark 4.
- Spread the mincemeat over the tart base.
- Using an apple corer, remove the cores keeping the apples whole. Adjust the mandoline to a fine setting and slice the apples approximately 3mm thick. Cut the rounds in half and arrange the slices over the mincemeat.
- Melt the butter and sugar and use to brush over the apples.
- Bake in the oven for 30–35 minutes until the mincemeat is bubbling and the apples are golden brown.
- Leave to cool slightly before removing from the tin.
- Melt the apricot jam with the water over a low heat to make a glaze and brush this over the tart.
- Serve warm with whipped cream or vanilla ice cream.
In the photo:
Mandoline – de Buyer Swing Plus in red. Also available in orange, green and black.
Tart mould – de Buyer rectangular fluted tart mould 35cm x 10cm
Both available from Wendron Stoves*
*Available from our Truro showroom
Recipe and photo by Look to Cook.