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Mince tart
- To Serve
Six
- Difficulty
Easy
Published 1978
Ingredients
275 g 10 oz 175 g
Method
Divide the pastry into two and on a floured surface roll out two discs to fit a pie-plate or deep tin plate 23 cm (9 in) across. Butter the plate and lay one layer of pastry over, pressing it lightly to exclude air. Brush over the bottom with melted butter. Fill the plate with the mincemeat. Brush the edges with water and cut off overlap.
Fold the second disc in half and cut four parall
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