Mince Meat Tart

Ingredients for Short Crust Pastry:

Flour 350 gm
Salt 1 tsp
Caster sugar 30 gm
Unsalted butter, chilled, and cubed 1 cup
Ice cold water ¼ cup - ½ cup
Home-made mincemeat 3 Cups
Butter ¼ cup

Method
For Pastry: 

In a food processor, place the flour, salt, and sugar and process until combined. 

Add the butter and process until the mixture resembles breadcrumbs. 

Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together. 

Turn the dough onto your work surface and gather into a ball. 

Divide the pastry in half, flatten each half into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

For Mincemeat Tart: 

Preheat the oven to 190 degrees C. 

Remove one round of pastry and on a lightly floured surface, roll out the pastry and line a 9” pie plate or tin with it, gently push up pastry onto the bottom and up the sides of pan. 

Trim the edges of the pastry so you have about 1/2 inch overhang.
Fill the tart shell with 3 cups of the homemade mincemeat and dot with butter.

Then remove the second round of pastry and roll it into a round circle. 

Using a pizza cutter or fluted edged pastry wheel, cut the pastry into 3/4 inch (2 cm) wide strips. 

Using an offset spatula gently transfer the strips to the tart pan. 

Lay the strips, evenly spaced, across the tart and then turn the pan a quarter turn and lay the remaining strips across the first strips so you have a lattice pattern. 

Seal and trim the edges of the strips to fit the tart pan.

Bake for about 45 minutes or until the pastry has lightly browned.

Remove from oven and place on a wire rack to cool. 

Serve warm or at room temperature with vanilla ice cream.

Mince Meat Tart by Zarnak Sidhwa