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Cooking receipe to make mincemeat and cranberry lattice tart under category General Recipes. You may find some video clips related to this receipe below.
mincemeat and cranberry lattice tart
1 quantity basic shortcrust pastry recipe
310g fresh or frozen cranberries
2 tablespoons golden granulated sugar
A large pinch. of cinnamon
310g mincemeat
Puff or shortcrust pastry trimmings
for the lattice
A little egg white
Caster sugar for sprinkling
A 20.5 cm (8 in) loosebased deep flan tin
Set the oven at Gas Mark 6 400 degrees F 200 degrees C.
Turn the pastry on to a floured work surface and roll out to a circle large enough to line the base and sides of the flan tin.
Neatly press the pastry into the tin and prick the base lightly with a fork.
Line with greaseproof paper fill with baking beans and bake the flan “blind” for 10 to 15 minutes.
Remove the paper and beans and bake for a further 5 minutes.
Put the cranberries in a pan with one tablespoon water the sugar and cinnamon.
Simmer gently for 5 to 6 minutes until tender.
Stir in the mincemeat then spoon into the flan case.
Make a pastry lattice for the top by rolling out some puff pastry trimmings thinly or use the leftover shortcrust pastry.
Set the oven at Gas Mark 7 425 degrees F 220 degrees C.
Bake the tart for 15 minutes then brush with lightly beaten egg white.
Sprinkle with caster sugar and return to the oven set at Gas Mark 5 37; degrees F 190 degrees C for a further 10 to 15 minutes until golden brown.
Unmould the tart
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