This quick and easy treat looks stunning and is so simple to make.
For the pastry:
- 500g (4½ cups) plain flour
- 150g (1½ cups) icing sugar
- 220g (1 cup) dairy-free butter
- Pinch salt
- 1-2 tbsp cold water
For the filling:
- 480g jar mincemeat
- Soya milk for brushing
- Extra sugar for dusting
- Put the all of the pastry ingredients, apart from the water, into a bowl. Rub together with your fingers until fine breadcrumbs are formed then bring together into a dough. If the mixture is a little dry add 1-2 tbsp of cold water. Put the dough into the fridge for 20 minutes to chill.
- Preheat the oven to 200°C/400°F/ Gas 6. Roll out around two thirds of the pastry and line a medium rectangular tin (we used 26 x 16cm). Prick the pastry base with a fork and blind bake for 15 minutes.
- Whilst the base is cooking roll out the rest of the pastry in a rectangle for the top, use a Christmas cutter to cut a few shapes into the top — set the cut out pastry shapes aside.
- Remove the base from the oven and allow to cool slightly. Fill with the mincemeat and lay the pastry lid on top. Press the edges down with a fork to seal and brush with a little soy milk. Return to the oven and bake for 20-25 minutes.
- Line a separate baking tray with baking paper and bake the cut out pastry shapes for 10-15 minutes.
- Once the tart and shapes are cooked, remove from the oven and leave to cool slightly before dusting with some caster sugar or icing sugar if you prefer.
Per serving (136g) Calories: 520, Carbohydrates: 82.7g, Sugars: 39g, Salt: 0.6g, Fat: 19.7g Saturates: 4.9g, Protein: 5.3g
Taken from December 2018 (Issue 45) Cover Recipe of Vegan Life Magazine