Paul Hollywood’s mincemeat lattice tart is set to be a ‘showstopper’ this Christmas

Paul Hollywood has shared a recipe for his Mincemeat Lattice Tart, a festive treat that elevates that combines some of the best-loved ingredients in Christmas baking.

Serving 6-8, this tart combines the flaky perfection of sweet shortcrust pastry with a luscious filling of mincemeat, fresh apples, pears and juicy satsumas.

Described as a “showstopper” by the Great British Bake Off star on his official website, this treat can be taken to the next level with a dollop of rich and velvety rum butter.


Sweet shortcrust pastry

  • 200g plain flour
  • 2 tbsp icing sugar
  • 100g cold butter, cut into 1cm dice
  • 1 medium egg, lightly beaten
  • 1 tsp lemon juice
  • 2 tbsp cold water

Read more: Christmas food expense leaves two in three Britons fearing cost of festivities


  • 1 jar of 410g mincemeat
  • 1 eating apple, chopped into bitesize pieces
  • 1 pear, peeled and chopped into bitesize pieces
  • 2 satsumas, segmented
  • 3 tbsp flaked almonds
  • zest of an orange

Rum Butter

  • 100g unsalted butter
  • 225g soft light brown sugar
  • 75ml dark rum


For a melt-in-your-mouth pastry, begin by combining flour and icing sugar in a bowl. Add diced butter and rub it in until the mixture resembles fine breadcrumbs. Introduce the egg, lemon juice, and water, working the liquid into the flour with one hand to form a pastry. If it feels too dry, a splash more water can be added. Once the dough starts to come together, gently knead it into a ball, wrap it in cling film, and let it rest in the fridge for 20 minutes.

While the pastry rests, mix together the delightful filling ingredients and set them aside. Preheat the oven to 180°C/gas 4, and prepare a 20cm metal pie plate, approximately 3cm deep.

After resting, divide the dough into two pieces, with one-third and two-thirds portions. Roll out the larger piece on a floured surface and use it to line the pie plate, leaving excess pastry hanging over the edge. Spread the scrumptious filling into the pastry case.

Roll out the remaining pastry and cut it into 12-14 long strips (around 1cm wide). On a parchment paper-lined board, create a lattice by weaving 6-7 strips each way, passing them under and over each other. Dampen the rim of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the strip ends to the pastry rim to secure and crimp the edges.

Bake for 15 minutes, then reduce the temperature to 160°C/gas 3 and continue baking for an additional 20 minutes.

To make the irresistible rum butter, beat together butter and sugar until light and fluffy, gradually adding the rum. Then, serve the tart warm or cold, accompanied by a generous spoonful of decadent rum butter.

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