Name: Fruit mincemeat almond cream lattice tart
Yield: 9 servings
Cuisine: Bake
Ingredients: shortcrust pastry; 280.00 g flour cake or all-purpose; 5.00 ml salt; 90.00 g butter unsalted, cold and cubed; 60.00 g holsum cold, diced; 60.00 ml water iced; 350.00 g fruit mincemeat; 125.00 g almonds ground; 100.00 g castor sugar; 30.00 g butter melted; 2.00 eggs just the yolks; 30.00 ml cream; 1.00 ml almond essence

Recipe Disclaimer

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Ingredients (13)

	shortcrust pastry
280.00 g	flour — cake or all-purpose
5.00 ml	salt
90.00 g	butter — unsalted, cold and cubed
60.00 g	holsum — cold, diced
60.00 ml	water — iced

FILLING

350.00 g	fruit mincemeat
125.00 g	almonds — ground
100.00 g	castor sugar
30.00 g	butter — melted
2.00	eggs — just the yolks
30.00 ml	cream
1.00 ml	almond essence

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Method:

PASTRY: Roughly rub flour and salt together with butter and Holsum (a few pea-sized pieces of fat are fine). Use as little water as possible to bind together. (This can be done in a food processor. Do not over process, just work until mixture starts to clump together.)
Line a 23 cm diameter tart or quiche pan with about half the pastry, prick well and chill (or pop in freezer for a few minutes).
Keep remaining pastry in a cool place.
FILLING: Spread mincemeat into uncooked pastry case. Mix remaining ingredients and spread over mincemeat.
Roll out remaining pastry thinly and cut into strips. Weave into a lattice on top of filling. Dampen edges and press them down, then trim edges neatly.
Brush with egg white and sprinkle with castor sugar.
Bake at 200 ºC for 20 minutes, then at 180 ºC for 25 to 30 minutes, or until golden. Serve warm with cream, brandy butter or rum butter.
TOTAL KILOJOULE COUNT: 20 730 kJ (4 955 Cal). A portion: 2 305 kJ (550 Cal).