20cm/8” tart or flan dish, mixing bowl, parchment paper, pastry blender and ceramic baking beans

Mincemeat Tart
200g FREEE Plain White Flour
¼ tsp FREEE Xanthan Gum
100g butter (or vegan butter)
1 egg
1-2 tsp water
200g mincemeat, gluten free

Meringue Topping
50g icing sugar
1 tsp FREEE Organic Cornflour
pinch of Vitamin C
2 egg whites
25g caster sugar

180°C, Fan 160°C, 350°F, Gas 4

Mincemeat Tart 

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20cm/8” tart or flan dish.
3. Measure the flour and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
4. Cut the butter into small cubes and add them to the bowl.
5. Using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
6. Add the egg to the mixing bowl and stir to combine adding just enough water to make a slightly sticky dough.
7. Using your hands, gather everything together to form a smooth ball of pastry dough.
8. Cover and leave to rest for 15 minutes.
9. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
10. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
11. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
12. Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface. 
13. Bake for 15-18 minutes.
14. Remove from the oven and carefully lift the parchment paper and contents off the pastry.
15. Spread the mincemeat over the pastry and return the dish to the oven and cook for a further 15 minutes.

Meringue Topping

1. Sieve the icing sugar, cornflour and vitamin C into a bowl and stir to combine.
2. Put the egg whites into a larger bowl and beat until stiff. 
3. Beat the prepared sugar mix into the egg whites, a spoon at a time.
4. Sprinkle the caster sugar over the top and gently fold it in with a metal spoon.
5. Remove the tart from the oven and spread the meringue over the mincemeat. 
6. Return the tart to the oven for a further 20-25 minutes until the meringue is golden brown.