• Double Cream - 150ml
  • Vanilla Flavouring
  • Bramley Apples - 1
  • Free Range Medium Egg - 2
  • Ground Cinnamon
  • Mincemeat - 200g
  • Shortcrust Pastry Block
  • Milk Full Fat - 568ml
  • Caster Sugar -50g
  • 4 Egg Yolks


  1. Roll out the pastry and fold into a pastry case
  2. Bake blind at 190c until cooked
  3. Mix the mincemeat and two eggs
  4. Add apple puree, a small amount at the centre of the tart
  5. Bake for 15 min 180c
  6. Make baking custard by boiling the milk with the cream then add vanilla
  7. Whisk the egg yolks and sugar, add to the hot liquid and pour on top of the tart
  8. Bake in the oven at 160c until set
  9. Allow to chill and serve

Robert Shrewsbury

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