- Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
- When the pastry has rested, roll it out to the required size and line a well-greased flan tin, taking care not to stretch the pastry to avoid shrinkage on baking. Trim the edges level with the top of the tin.
- If you want crispy pastry you will need to bake the case blind, by pricking it all over the bottom with a fork and baking for about 20 minutes. You may use baking beans if you have them, otherwise, check on your case about half way through its cooking time and re-prick a little and/or press down as necessary.
- When your case is ready, remove it from the oven and spread the mincemeat all over it to a depth of about 1/4-1/2" / 5-10mm. Arrange the apricot halves around it in a ring with one in the middle. Gently push them into the mince a little, but do not bury them.
- Bake for about 15 to 20 minutes.
- After removing from the oven, allow the tart to cool in its tin on a rack for a few minutes, before carefully removing the side ring. A palette knife will allow you to slide the tart off its base if you wish, or you can simply put the tart on its base onto a serving board/plate and serve it as it is: it looks just the same and that way it can't fall apart!
Much more impressive than mince pies for the end of a dinner party, less effort and very Christmassy with a little twist of originality. Enjoy!
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