(makes 1 x 32cm pie, to serve 12 to 14)

This is certainly a large family-sized tart so you are welcome to downsize. Forming a lattice top on a tart does take a little patience, a bit like basket weaving really, however it does look extremely pretty and ensures a crisp pastry topping.

INGREDIENTS

METHOD

• Roll out one ball of Sweet Shortcrust Pastry to fit a 32cm loose-bottomed tart tin. Brush egg white over surface of pastry base. The egg white will seal the pastry from the filling to help prevent "soggy bottom syndrome."
• Spread Christmas Mince evenly over tart base.
• To form a lattice top roll out second ball of Sweet Shortcrust Pastry and cut into 1 cm strips, making sure strips are longer than the diameter of the tart tin. Lay half of the strips, evenly spaced, running one way, on top of the mince, with edges overhanging the sides of the tart tin. Place the remaining strips, alternatively over and under the strips which are in place, making sure they overhang the sides of the tart tin.
• Place tart into fridge for 30 minutes to rest pastry.
• Preheat oven to 190ºC.
• Brush egg yolk glaze onto lattice.
• Place tart in tin onto a baking tray and then into oven. Bake for 25 minutes or till almost golden brown and then trim the overhanging lattice. Bake for a further 5 minutes or till lattice is golden brown. Remove from oven.
• Serve immediately or store for up to a week in the fridge. Serve warm or at room temperature with Brandy Cream.

Associated Recipes:
Sweet Shortcrust Pastry
Christmas Mince Brandy Cream