Process the flour, cinnamon, nuts and
butter in a food processor or blender to make fine crumbs. Turn into a
bowl and stir in the sugar. Beat the egg with the vanilla and water and
stir into the dry ingredients. From a soft dough, knead until smooth,
wrap and chill for 30 minutes.
Mix the mincemeat ingredients
together. use two-thirds of the pastry to line a 23cm flan tin. Push the
pastry well into the edges then trim. Fill with the mincemeat.
Roll out the remaining pastry and cut
into 1cm strips. Arrange the strips over the top of the pastry, wet the
joins and press them together. Chill for 30 minutes.
Preheat a baking sheet in the oven at
190oC/375oF/Gas 5. Brush the pastry with water and
dust with castor sugar. Bake the tart on the baking sheet for 30-40
minutes. Cool in the tin on a wire rack for 15 minutes. Then remove the