Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Candied Citrus: In a small saucepan, combine the orange slices, sugar, and water. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool.
Assemble the Tart: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and line a 9-inch tart pan. Trim the edges and prick the base with a fork.
Combine the Mincemeat Filling ingredients in a bowl. Pour the mincemeat filling into the tart shell. Arrange the candied orange slices on top of the mincemeat.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
Ingredients
8
1 1/4 cups150 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1 tbsp15 mLGranulated sugar
1/4 tsp1.25 mLSalt
12 oz340 gPrepared mincemeat
1/4 cup60 mLBrandy
1 tbsp15 mLOrange zest
11Orange-thinly sliced
1/4 cup60 mLGranulated sugar
1/4 cup60 mLWater
Equipment
Food processor
9-inch tart pan
Saucepan
Rolling pin
Instructions
Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Candied Citrus: In a small saucepan, combine the orange slices, sugar, and water. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool.
Assemble the Tart: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and line a 9-inch tart pan. Trim the edges and prick the base with a fork.
Combine the Mincemeat Filling ingredients in a bowl. Pour the mincemeat filling into the tart shell. Arrange the candied orange slices on top of the mincemeat.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
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