Festive Mincemeat Tart

Directions

1. · Stir the flour and caster sugar together. Add the unsalted butter and Trex, rubbing the fat into the dry ingredients with your fingertips. Stir in the brandy, water, and egg, bringing the dough together.
2. · Wrap the dough in cling film and chill for 30 minutes.
3. · Preheat the oven to 200C/180C (fan)/gas mark 6.
4. · Roll the pastry out onto a lightly floured surface. Use it to line a 20cm loose based tart tin.
5. · Place a sheet of baking paper over the pastry and fill with baking beans or rice. Bake for 15 minutes.
6. · Remove the paper and filling from the tin. Bake for a further 5 minutes.
7. · Add the mincemeat and return the tart to the oven for 10 minutes. Meanwhile, roll out the remaining pastry and cut out an assortment of Christmas shapes. Bake in the oven for 7 minutes.
8. · Leave the tart and decorations to cool completely. Add the decorations to the crust, using a little royal icing when needed. Add some sugar pearls and a dusting of icing sugar.
9. · Enjoy warm or cold, preferably with a dollop of Amaretto butter or a scoop of Vanilla ice cream.