Ingredients
21 total- 500g plain white flour
- 1 pinch fine sea salt
- 300g unsalted butter, cold and diced, plus extra for greasing
- 220ml ice-cold water
- 125g prunes, chopped
- 250g pitted dates, chopped
- 125g mixed dried fruit
- 2 granny smith apples, grated
- 1 tbsp muscovado sugar
- 170g fine-shred marmalade
- 100ml brandy
- 1 unpeeled clementine, diced
- ½ whole nutmeg, plus 1 good pinch nutmeg
- 1 good pinch ground ginger
- 1 good pinch cinnamon
- 1 large egg, beaten
- 2 tbsp demerara sugar, for sprinkling
- 1 cinnamon stick
- 2 allspice berries
- 2 black peppercorns
- 500ml fresh vanilla custard
Method
6 stepsStep 1
To make the pastry, combine the flour and salt in a large bowl. Toss the cold, diced butter through the flour until each chunk is well coated, then lightly flatten each piece between your fingertips. Pour over three-quarters of the water and mix until the dough starts to come together, adding a little more if needed, to form a firm, shaggy dough. Shape into a rectangular block – you should still see large chunks of butter throughout.
Step 2
Roll the dough into a 20 cm x 10 cm rectangle. Cut it into three equal pieces, brush off any excess flour, then stack the pieces one on top of the other. Gently but firmly tap the stack all over with a rolling pin to press the layers together. Cover and chill for at least an hour.
Step 3
Meanwhile, combine the prunes, dates, dried fruit, apples, muscovado, marmalade, brandy, clementine, the pinch of nutmeg, the ginger and cinnamon with a pinch of salt in a large saucepan. Cook over medium heat for 30 mins (approx.), stirring often, until thick, sticky and reduced. It’s ready when a spoon dragged through the mixture briefly reveals the base of the pan. Transfer to a shallow dish; leave to cool fully.
Step 4
Grease a 20 cm loose-bottomed tart tin. Divide the pastry in half and lightly roll out one piece into a circle about 2 cm larger than the tin; use to line the base and sides. Spoon in the cooled mincemeat. Roll out the remaining pastry and cut it into a circle just large enough to cover the pie. Lay it over the filling, trim any excess and crimp the edges to seal. (Cut stars from the offcuts to decorate, if liked.) Cut a small cross in the centre, brush with beaten egg and sprinkle with the demerara. Chill while you preheat a large baking tray in the oven at 180°C/160°C fan/gas 4.
Step 5
Transfer the pie in its tin to the hot baking tray; bake for 55 mins (approx.) until deeply golden and bubbling. Cool for 20 mins (approx.) before serving.
Step 6
For the spiced custard (if making), toast the ½ whole nutmeg, cinnamon stick, allspice berries and peppercorns in a small saucepan over medium heat until fragrant. Pour in the custard and bring to a gentle simmer, then remove from the heat and leave to infuse for 20 mins (approx.), tasting now and then. When you’re happy with the flavour, strain it. Warm thoroughly before serving, or chill if serving cold.