2 XMy gluten free sweet shortcrust pastry recipe(make sure to double the quantities!)
650gmincemeat(shop-bought or homemade)
One beaten egg(for pastry egg wash)
Instructions
Prepare your gluten free tart crust, making DOUBLE the amount stated in my recipe. This will leave you with enough pastry to make your decorations for the top of the tart as well. Just split the dough in two and roll out one ball at a time. One will make your tart crust and the other will make your decorations.
Make your topping decorations while your tart crust bakes by rolling out the other half of the pastry and using cutters of your choice to make some festive shapes. Go for anything you like – stars, Christmas trees, holly leaves. I found some great snowflake cutters (linked in main post above)! There may still be some dough left over, but it's always good to have too much dough to work with rather than too little! Wrap up any leftovers and pop them in the freezer for a future bake.
Set the oven to 170°C/150°C fan.
Fill the prepared pastry case with mincemeat and top with your pastry decorations. Brush them with some beaten egg.
Bake for 30-35 minutes or until the pastry decorations are nice and golden.