Mince Pie Treacle Tart

If you ever find yourself with a few leftover mince pies (though it’s hard to believe there’d be any left), why not turn them into this cosy and comforting Mince Pie Treacle Tart?

Serves 6

Ingredients:

• Leftover mince pies
• Honey
• 1 clementine (zest and juice)

For the shortcrust pastry:

• 220g plain flour
• 110g cold unsalted butter diced
• 50g icing sugar
• 1 large egg beaten
• 1-2 tbsp cold water (if required)
• Pinch of salt

To serve:

• Double cream, ice cream or custard

Method:

1. Make your shortcrust pastry in advance. Start by rubbing the cold diced butter with flour into a breadcrumb texture. Then incorporate the sugar, beaten egg and salt. Work for a couple of minutes into a dough, adding a drop more water if required for it to come together and then wrap and chill in the fridge for 1-2 hours.
2. Roll the pastry out into a tart case and blind bake with baking beans for 20 mins at 180˚C. 
3. While the pastry is cooling, blitz together all your mince pies with honey and clementine juice and zest. Pour into the tart case and bake at 180˚C for a further 25-30 mins.
4. Serve warm or cold with a generous dollop double cream, ice cream or custard.