This recipe is made using Pate Sucre, sweet enriched shortcrust pastry, but it is not difficult to make - just whiz it up in the processor!
Plus: The pate sucre can be used to create fresh fruit tartlets at other times of the year- just bake blind until the pastry is cooked but not brown.The pastry could also be used to make posh jam tarts or a flan case to fill with a sweet filling.
- 225g Plain Flour
- 135g Butter
- 50g Caster Sugar
- 1 Egg Yolk
- Good Quality Mincemeat
- Preheat the oven 180C, Gas Mark 4.
- Put the flour into a food processor, chop the butter and add to the flour
- Separate the egg and mix the yolk with the sugar and 4 tsp cold water. Mix.
- Process the flour and butter to fine crumbs and with the machine still running add the liquid as quickly as possible. Process until it forms a ball in the centre.
- Remove from the processor and chill for half an hour.
- Roll out thinly and cut out into circles.
- Place in a greased bun tray and add a spoonful of mincemeat.
- Bake 12 - 15 mins, depending on the size until the pastry is cooked. Cool a little then carefully remove from the tray.