Lattice Mincemeat Dessert Tart

• 1 1/4 pound mincemeat
• 10 ounces flour, all-purpose
• 2 1/2 ounces butter
• 2 1/2 ounces lard
• 1 pinch salt
• 1 x milk a little
• 1 x sugar icing
• 9 inch quiche filling tin, lightly greased

1. Pre-heat the oven to gas mark 6, 400F (200C).
2. Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs.
3. Then add just enough cold water to mix to a dough that leaves the bowl clean.
4. Place the dough in a polythene bag and leave it to rest in the refrigerator for 20 minutes or so before rolling out.
5. Cut off one-third of the pastry and reserve it (for the top), roll out the remaining two thirds and use it to line the prepared tin.
6. Spoon the mincemeat over the pastry, spreading it out evenly with a palette knife.
7. Using a pastry brush, dampen the edge of the pastry all round with water.
8. To make the lattice top, roll out the remaining pastry to an oblong strip measuring approximately 10 x 7 inches (25 x 18 cm), then run a lattice cutter along the length of the pastry, pressing firmly as you go, and continue in parallel all over.
9. Gently ease out the lattice, using both hands to pull it open.
10. When it is fully opened you will have a 10 inch (25 1/2 cm) square which needs to be lifted gently on to the pie.
11. Press the lattice edges gently against the pastry lining, and then trim off the excess.
12. Brush the lattice with milk and bake the tart on a baking sheet on the highest shelf of the oven for about 20 to 30 minutes.
13. Dust the tart with icing sugar before serving.

mincemeat, flour, butter, lard, salt, milk, sugar icing, filling tin

Taken from recipeland.com/recipe/v/lattice-mincemeat-dessert-tart-48182 (may not work)