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mince pie panettone treacle tart
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5 from 1 vote

Mince Pie Panettone Treacle Tart

This mince pie panettone treacle tart is a festive twist on the British classic! There's crisp pastry, boozy mincemeat & a gooey treacle filling.
Prep Time1 hour
Cook Time1 hour 15 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: British, English
Servings: 10 People
Author: Ben Racey

Equipment

  • 9" Tart Tin
  • Rolling Pin
  • Ceramic Baking Beans
  • Food Processor
  • Saucepan
  • Baking Tray
  • Veg Peeler

Ingredients

Pastry

  • 250 g Plain Flour
  • 160 g Unsalted Butter (Chilled & Cut Into Small Pieces)
  • 80 g Icing Sugar
  • ½ tsp Table Salt
  • 45 g Egg Yolk
  • 1 tsp Vanilla Paste
  • 1 Egg Yolk (Lightly Beaten, For Blind Baking)

Filling

  • 300 g Panettone
  • 325 g Golden Syrup
  • 75 g Black Treacle
  • 1 Lemon (Zested)
  • 1 tbsp Lemon Juice
  • ½ tsp Sea Salt
  • 150 g Sour Cream
  • 1 Large Egg
  • 1 Egg Yolk
  • 350 g Mincemeat

Instructions

Pastry

  • Sift the flour, icing sugar & salt into a mixing bowl then add in the butter. Rub in with your fingers until the mix resembles breadcrumbs with some large pieces of butter still visible.
  • Stir together the egg yolk & vanilla then add to the flour.
  • Mix until the pastry starts to come together then tip out onto a clean work surface & gently knead until you have a smooth dough (be careful not to overwork). Flatten the pastry into a disc then wrap in clingfilm & chill in the fridge for at least 2 hours.
  • Next, place the chilled pastry onto a lightly floured work surface & roll out into a circle with a thickness of 3mm-4mm.
    The pastry needs to be at least an inch wider than your tart case. I like to let the pastry sit out at room temperature for 20 minutes or so before rolling, as it will become more pliable & easier to work with.
  • Pick the pastry up using a rolling pin, drape over the tart tin & carefully mould into the tin. Using some of the overhanging pastry, rolled into a ball to press the pastry into the sides of the tin works best.
    Don't worry about trimming the excess pastry off, we'll be doing this after blind baking.
  • Prick the base with a fork then chill the pastry case in the fridge for a minimum of 2 hours but overnight is best.

Blind Baking

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Take a large piece of baking parchment, scrunch it up then place inside your pastry case. Fill the parchment with baking beans (or raw rice) then bake in the preheated oven for 20-25 minutes or until the top of the pastry case is starting to turn golden brown & the edges have set.
    Make sure to bake the tart on a tray, to catch any excess pastry. Be careful not to remove the parchment too early, as this can cause the pastry to tear.
  • Remove the baking beans & parchment & return the case to the oven & cook until the pastry is a light golden brown all over. This will take 5-10 minutes.
  • Once baked, brush the base of the pastry case with the egg yolk then set to one side, to cool.
    The excess heat in the pastry will set the egg yolk.
  • Once cool, use a veg peeler to trim the sides of the pastry case level with the top of the tin. Discard any excess pastry.
    I find it best to make the filling as the pastry cools then trim it just before filling.

Filling

  • Turn your oven down to 160°c/140°c fan (320°f/285°f).
  • Place the panettone into a food processor, blitz into coarse crumbs then set to one side.
  • Next, place the golden syrup, black treacle, lemon zest & juice and salt into a large saucepan then set over a low heat. Cook for 2-3 minutes, stirring regularly, until the syrup is runny but not hot.
  • Take the pan off the heat & whisk in the sour cream, followed by the egg & yolk. Switch to a spatula & stir in the panettone crumbs.
  • Next, spoon the mincemeat into the bottom of the tart case then spread out into an even layer.
    Make sure to completely cover the base with the mincemeat.
  • Pour the filling into the tart case then bake for 35-40 minutes, until set with a slight wobble.
  • Once cooked, let the tart cool in the tin to room temperature then place in the fridge to set fully (overnight is best).
  • To portion, carefully remove the tart from the tin & cut into 10 equal pieces, using a hot, clean knife for each cut (running the knife under hot water & drying off between cuts works best).

Notes

1. To Cook In An Aga – Blind bake the tart on the bottom set of runners in the roasting oven. Bake the filling in the baking oven, on the bottom set of runners.
2. Panettone Crumbs – A classic, panettone with dried fruit works best here (not chocolate, or pistachio, etc.). 
3. Trimming Excess Pastry – I’ve found that it’s best to trim off the excess pastry after blind baking. This is best done with a veg peeler. Make sure to do this carefully, to avoid damaging the tart case.
4. Storage – Kept in the fridge, this treacle tart will last for 2-3 days.
5. Reheating – Treacle tart is best reheated in a microwave or in a low temperature oven. Be careful not to overheat as the slices of tart could lose their shape.