Fruity mincemeat tart with lebkuchen crumble

You know when you throw a load of stuff in a saucepan, cobble something together with fairly low expectations and then when you finish it you think “actually, that tastes REALLY good”? This is one of those. It’s so much fruiter and therefore less cloying than a traditional mincemeat filling. I think you could throw pears or other fruits in depending on what takes your fancy or needs using up.

Fruity mincemeat tart with lebkuchen crumble topping

The second in my multi-function series for Rangemaster shows the benefits of having base heat (no soggy bottoms here). Base heat helps because you needn’t worry if you don’t have time to blind bake the pastry. However, if you’ve not got the base heat option fret not – this’ll still taste amazing and be a crowd pleaser to take to a Christmas gathering or serve as an alternative desert on Christmas evening. The ingredients are below but for the full recipe, click here

Sparkly tart

Fruity mincemeat tart with lebkuchen crumble

Fruity mincemeat filling:

2 cinnamon sticks
2 medium apples, cored, peeled and chopped finely
4 plums, chopped finely
375g mixed dried fruit (mine was raisins, sultanas and candied peel)
175ml Orange juice
2tsp mixed spice
1/2tsp cinnamon
1/2tsp ginger
½ tsp grated nutmeg
1 tbsp grated orange zest
115ml brandy

Cinnamon brown sugar pastry:
150g plain flour
50g wholemeal flour
4 tsp of cinnamon (I like mine really strong so you could use less)
½ tsp nutmeg
1 tsp vanilla bean paste
140g butter, straight from the fridge
70g light muscavado sugar
15g dark muscavado sugar
1 egg yolk 

Lebkuchen crumble topping:

A knob of butter
A pack of ready-made Lebekuchen, broken down to a crumble consistency (I used 15 of victoriaspongepeasepudding ’s which she as sent me) 

Optional decorations:

Edible glitter, cinnamon sticks, ribbon, silver leaf