Mince Pie

Mince Pie

This dessert is served during the Christmas season. Although it's called "Mince Pie", the tarts are filled not with minced meat, but with dried fruits. I asked my closest British friends and found out that more people preferred mince pie rather than Christmas pudding.

Ingredients: 15 tarts, each 5 cm in diameter

For the rich shortcrust pastry:
Cake flour
120 g
Butter (diced and cooled)
60 g
beat the egg, and use 1/2-2/3 of the egg (set aside the remainder for later use)
a small amount (omit if using salted butter)
For the filling:
about 300 g in total
Apple (remove the core)
about 80 g
about 60 g
about 60 g
Sultana raisins
about 40 g
Orange peels
about 10 g
Lemon (organic, not treated with fungicides)
Almond flour
about 25 g
1 tablespoon
Cinnamon powder
as needed (about 1/3 teaspoon)
Clove powder
as needed (about 1/3 teaspoon)
All spice
as needed (a small amount)
Powdered sugar
as needed


1. For the shortcrust pastry: Measure out the cake flour (and the salt) in a bowl, add the diced butter, and with your chilled fingertips, coat the butter with the flour and break it up into fine pieces. Work quickly to prevent the butter from warming up by the warmth of your fingertips.
2. Work until it's crumbly. Once it's mixed, gradually pour in the beaten egg, being careful not to add to much at once, and stir with a chopstick.
3. Once the mixture from Step 2 comes together, bring the dough together with your hands, divide into half, wrap with plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
4. For the filling: Finely chop the apple, raisins, sultana raisins, and orange peels, and leave the currants as-is.
5. Put all of the ingredients from Step 4 in a bowl, add the almond flour, brandy, spices, the zest of the lemon, and juice from 1/2 a lemon, and taste. Add more lemon juice if needed.
6. Take half of the dough out of the refrigerator, dust the surface, and with a rolling pin, roll it out until about 2 mm thick.
7. Cut out 7 cm and 6 cm diameter circles. Bring the remaining dough together, and again, roll out and cut out. You should be able to make 8 circles of each size with half of the dough.
8. Line the tart pan with the larger circle dough, put 1 spoonful of the filling, and cover with the smaller circle of dough. Brush the edges of the dough with the leftover beaten egg, and tightly seal the edges.
9. Repeat Step 6 through 8. If you have leftover dough, form the dough into a gyoza dumpling shape.
10. Bake in the oven at 200°C for 20 minutes until the surface is golden brown, and let it cool.
11. Dust with powdered sugar through a tea strainer, and it's done.

Story Behind this Recipe

I referred to the recipe from "Mrs. Gifford's English Pie and Pudding", but the ingredient amounts were only rough estimates. I checked how much of each ingredient would be needed, so you won't end up with any leftover filling.