Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus extra for dusting
  • 1/4 cup (25g) confectioners' sugar, sifted
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
  • 1 (14 oz/400g) jar good quality mincemeat (store-bought or homemade)
  • Zest of 1 orange
  • 1 tablespoon brandy (optional)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) rolled oats
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed

Instructions:

  1. Combine flour, sugar, and salt for the pastry.
  2. Cut in cold butter until mixture resembles coarse breadcrumbs.
  3. Gradually add ice water until the dough comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. In a bowl, combine mincemeat, orange zest, and brandy (if using). Mix well.
  6. Combine flour, oats, brown sugar, and cinnamon in a bowl for the crumble topping.
  7. Cut in cold butter until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  8. Preheat oven to 375°F (190°C/Gas Mark 5).
  9. Roll out the chilled pastry on a lightly floured surface.
  10. Cut out circles slightly larger than the muffin tin cavities.
  11. Gently press pastry into each muffin tin cavity.
  12. Fill each tartlet with the mincemeat mixture.
  13. Top each tartlet generously with the crumble topping.
  14. Place the muffin tin on a baking sheet.
  15. Bake for 25-30 minutes, or until the pastry is golden brown and the crumble topping is lightly browned.
  16. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.