Christmas Walnut Mincemeat Lattice

Course bake, Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8
Calories 579kcal

Ingredients

For the Walnut mincemeat: Makes approx. 1.4kg

  • 500 g dried mixed fruit
  • 150 g California Walnuts chopped
  • 100 ml brandy
  • Zest and juice 1 large orange
  • 2 tsp ground cinnamon
  • 200 g pack vegetable suet
  • 200 g dark brown soft sugar
  • 1 Bramley apple cored and grated, approx. 250g

For the lattice tart

  • 50 g California Walnuts plus 5-6 whole Walnuts
  • 175 g plain flour
  • 100 g butter cold and diced
  • 1 medium egg beaten plus 1 yolk
  • 600 g walnut mincemeat see above
  • 1 clementine thinly sliced

Instructions

  • To make the mincemeat, place the fruit and Walnuts in a large bowl with the brandy, orange zest and juice and leave to soak for 1 hour. Stir in the remaining ingredients and allow to soak overnight, stirring occasionally. You can use the mincemeat the following day, or store in sterilised jars for later. (See Cook’s tip).
  • For the lattice pastry, place the 50g Walnuts in a food processor and finely chop. Add the flour, a pinch of salt and the butter and pulse to form fine breadcrumbs, add in the egg yolk and 2-3 tbsp water and pulse until a soft dough is formed. Wrap in clingfilm and chill for 30 minutes.
  • Preheat the oven to 200oC, gas mark 6.
  • Roll out ¾ of the pastry and line a 23cm fluted tin, chill for 10 minutes. Prick the base with a fork and line with a large scrunched-up piece of baking parchment, add baking beans and bake for 10 minutes, remove the parchment and beans and cook for a further 5 minutes.
  • Fill the pastry case with mincemeat and top with the clementine slices. Roll out the remaining pastry including any off cuts from the base to a 23x15 rectangle and cut into 1cm strips. Arrange these strips in a lattice design over the mincemeat, top with a few whole Walnuts. Bake for 25 minutes until golden. Cool a little in the tin before removing to serve.

Nutrition

Serving: 133g | Calories: 579kcal | Carbohydrates: 52g | Protein: 7.8g | Fat: 36g | Saturated Fat: 15g | Fibre: 3.1g | Sugar: 34g

Notes

Cooks tip
To sterilise the jars, preheat the oven to 110oC, gas mark ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months.
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