Mincemeat crostata

This is quite simply an exceptional dish- a very discerning dinner party guest voted it the BEST mincemeat flan EVER – no ifs no buts!

I have adapted the original Waitrose recipe for the Thermomix but there is no reason why you shouldn't make your pastry in a food processor.

I used a 23cm/9″ flan tin, but you could use a larger tin which would give you a less deep flan. Also, if you don't want a lattice topping you can use the extra pastry for trimmings of your choice.

I used a new tin designed with holes for better air flow. It worked very well and I made sure I'd get it out by having two foil strips overlapping.

I served with vanilla crème anglaise (posh custard) which is so easy in the Thermomix.

mincemeat crostata

  • Servings: 10
  • Difficulty: medium
  • Print



For the pastry…..

  • 75g golden caster sugar
  • Zest of a lemon
  • 250g plain flour
  • 50g fine semolina
  • 185g chilled diced unsalted butter
  • Seeds of a vanilla pod (optional, but I always use it)
  • An egg yolk and a whole egg

For the mincemeat filling – ideally make the day before filling the pastry case.

  • 400g mixed dried fruit – sultanas, raisins, current, cranberries, sour cherries- of your choice
  • Coarsely grated large Bramley apple
  • 50g whole almonds roughly chopped
  • Zest of a lemon and an orange
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • Large pinch salt
  • Freshly grated nutmeg
  • 50g calvados
  • Juice of a lemon and an orange
  • 100g soft brown sugar OR a jar of shop bought mincemeat
  • 80g diced unsalted butter


Make the pastry in advance and divide ⅔ /⅓, wrap in cling film in two discs, and refridgerate.

  • Blitz the lemon rind and the sugar in the TM bowl
  • Add the flour, semolina, vanilla pod seeds(if using) and chilled butter and turbo pulse until fine breadcrumb consistency.
  • Add the egg and egg yolk and turbo pulse until just coming together.
  • Tip out onto cling film and divide ⅔ ⅓ so that you can easily roll the refridgerate pastry later. It is a delicious short pastry and we all know they are hard to roll. Lots of cling film patching!
  • If you are going to lattice the pastry for the topping do this in advance and refridgerate the interwoven strips


Prepare the mincemeat well in advance (to plump up and soak the fruit)

  • Preheat oven to 180°C/360°F (I used baking Aga)
  • Add all the mincemeat ingredients a large bowl. Omit the butter.
  • Stand for at least 30 minutes
  • Tip into a parchment lined baking tin a bake for 20 minutes.
  • Add the butter and bake for a further 5 minutes
  • Leave to cool or ideally overnight.


To assemble

  • Preheat the oven to 190°C/380°F
  • Line the tin with pastry and add the cool mincemeat
  • Slide chilled lattice pastry on top
  • Brush the top with egg white and sprinkle with caster sugar.
  • Bake for 40 minutes. Check before end of cooking time and cover if lattice pastry browning too quickly.
  • I baked for 20 minutes on floor of roasting Aga before transferring for 10 minutes to baking oven.
  • Cool and sift icing sugar before serving.
  • Enjoy!


Happy baking!




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