Delish Recipes by John Morley: Mincemeat and Marzipan Tart

 In Recipes

This delicious festive tart couldn’t be easier, with bought mincemeat and ready-made pastry.


  • 320g pack puff pastry, at room temperature
  • 300g John Morley Mincemeat
  • 125g marzipan
  • 1 British egg, lightly beaten
  • Serve with double cream (optional)


  • Preheat a baking tray in a 200C/fan 180C/Gas 6 oven
  • Lightly roll the pastry in both directions until it’s about the thickness of a 50p coin
  • Cut a 23cm circle out and use it to line a shallow, round 19cm cake tin. Ease the pastry gently into the corners of the tin, letting it overhang slightly at the edges
  • Cut the rest of the pastry into 1cm wide strips
  • Spread the mincemeat onto the pastry, then cut the marzipan into pea-sized cubes, and scatter evenly over the top
  • Brush the edge of the pastry case with beaten egg and weave the strips across the top, letting them hang over the edges of the tin and leaving a 2cm gap between each
  • Gently press the strips of pastry into the edge of the tart to seal, trim off any excess with a knife and brush the top with beaten egg
  • Place the tart on the hot baking tray and bake for 30 mins
  • Leave to cool for at least 15 mins before serving with whipped double cream, if you like.
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