Make the Pastry: In a food processor, pulse together the pastry flour, powdered sugar, lemon zest, and salt. Add the very 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 2 hours.
Make the Candied Citrus: In a small saucepan, combine the blood orange slices, caster sugar, and water. Bring to a simmer over low heat and cook for 45-60 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool completely.
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. Blind bake the tart shell for 20 minutes with pie weights.
Combine the Mincemeat Filling ingredients in a bowl. Pour the mincemeat filling into the pre-baked tart shell. Arrange the candied blood orange slices on top of the mincemeat in a decorative pattern.
Whisk together the egg yolk and heavy cream for the egg wash. Brush the edges of the tart with the egg wash. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
Make the Pastry: In a food processor, pulse together the pastry flour, powdered sugar, lemon zest, and salt. Add the very 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 2 hours.
Make the Candied Citrus: In a small saucepan, combine the blood orange slices, caster sugar, and water. Bring to a simmer over low heat and cook for 45-60 minutes, or until the orange slices are translucent and the syrup has thickened. Remove from heat and let cool completely.
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. Blind bake the tart shell for 20 minutes with pie weights.
Combine the Mincemeat Filling ingredients in a bowl. Pour the mincemeat filling into the pre-baked tart shell. Arrange the candied blood orange slices on top of the mincemeat in a decorative pattern.
Whisk together the egg yolk and heavy cream for the egg wash. Brush the edges of the tart with the egg wash. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
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