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Pear and Mincemeat Crumble Tart Recipe  HT CD  DP  British 50mins


Serves 4-6       Hot   Cold  Desserts Puddings Christmas Eggless  Britain  Europe


NB  You can use vegetarian mincemeat for a vegetarian version



200g/7oz Shortcrust Pastry

400g/14 oz Mincemeat

450g/1lb Firm Pears

75g/3oz Caster Sugar

teasp Ground Mixed Spice

50g/2oz Butter

6 heaped tbsp Plain Flour




1. Preheat oven to 425F, 220C, Gas mark 7.


2. Roll out the pastry and line a 24cm/10 inch flan tin. Spread the mincemeat over the pastry.


3. Peel and slice the pears and mix with 50g/2oz of the sugar and the mixed spice. Arrange over the mincemeat.


4. In a bowl, rub the butter into the flour  until it resembles fine breadcrumbs then mix in the remaining sugar and sprinkle the mixture evenly over the pears.


5. Place the flan on a baking tray and bake in the oven for 15 minutes. Reduce oven to 190C, 375F, Gas mark 5 and bake for a further 20 minutes. Serve warm or cold.




More Crumble Recipes  | More Dessert  Recipes  |   Sweet Sauce Recipes  |  What's in Season


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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