Mary Berry Mincemeat Tart Recipe

This buttery sweet Mary Berry Mincemeat Tart is made with zesty orange pastry, rich mincemeat, and grated marzipan, and is ready in 55 minutes. Pulling the golden, bubbling bake out of the oven fills the kitchen with incredible spiced fruit aromas. I absolutely love making this comforting festive treat when the winter weather turns wonderfully cold.

Why This Classic Works

I always thought a traditional fruit filling needed a heavy pastry lid, but a grated marzipan topping completely changed my mind. The lighter layer allows the rich, spiced fruit to shine without becoming too dense.

When I first tried this, I forgot to chill the pastry and it shrank heavily during baking. Now I always let the dough rest, which guarantees a perfectly crisp, crumbly shell every single time.

Mary Berry Mincemeat Tart Ingredients

• 175g plain flour
• 75g cold butter, cubed
• 25g icing sugar
• 1 large orange, zested
• 1 large egg, beaten
• 250g ready-made mincemeat
• 100g dried apricots, finely chopped
• 125g chilled marzipan, grated

How To Make Mary Berry Mincemeat Tart

1. 1. Make the pastry: In a food processor, pulse the flour and butter until it resembles breadcrumbs, then stir in the icing sugar and orange zest.
2. 2. Add the egg: Pour in the beaten egg and pulse until the dough just comes together into a firm ball.
3. 3. Chill the dough: Wrap the pastry securely in parchment paper and chill in the fridge for 15 minutes to firm up.
4. 4. Roll and line: Roll the pastry out thinly on a floured surface and line a greased tart tin, pricking the base well with a fork.
5. 5. Mix the filling: Stir the finely chopped apricots into the mincemeat, then spoon the mixture evenly into the prepared pastry shell.
6. 6. Top and bake: Grate the chilled marzipan over the top of the filling and bake at 180C (Fan) for 15 to 18 minutes until golden.

Recipe Tips

• Chill the marzipan: Keeping it in the fridge makes it much easier to grate without clumping together.
• Prick the base: This prevents the pastry from puffing up while baking in the hot oven.
• Do not overwork the dough: Mix just until it comes together to keep the baked crust tender and perfectly crumbly.

What To Serve With Mincemeat Tart

A dollop of brandy butter or a generous pour of warm custard pairs beautifully with the rich fruit filling. I also love serving it with a spoonful of softly whipped cream to balance the sweet spices.

How To Store

Keep the baked tart in an airtight container at room temperature for up to 3 days. You can also freeze the unbaked tart for up to 2 months and bake it straight from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I use homemade mincemeat?
Yes, homemade works perfectly and often has a better depth of flavour than standard shop-bought jars.

Do I have to use marzipan?
If you dislike marzipan, you can use a traditional pastry lid or a simple flour and butter crumble topping instead.

Why did my pastry shrink?
Shrinking happens if the dough gets too warm or is not rested enough before baking. Always chill it properly.

Can I make this ahead of time?
You can make the pastry dough up to two days in advance. Keep it tightly wrapped in the fridge until needed.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Cholesterol: 35 mg
• Sodium: 90 mg
• Total Carbohydrate: 45 g
• Protein: 4 g

Try More Recipes:

• Mary Berry Fruit Tart Recipe
• Mary Berry Bakewell Tartlets Recipe
• Mary Berry Custard Tart Recipe