We find unsweetened pastry to be the best balance for the intense sweetness of mincemeat.
-125g butter, cubed
-250g plain flour
-1 egg yolk, beaten with 1 tbsp cold water
-Beaten egg, for brushing
-Demerara sugar, for sprinkling
Preheat the oven 200C/180C fan.
Rub the butter into the plain flour. Add a pinch of salt, and the beaten egg yolk mixture. Mix to a dough, adding a little more water.
Pat into a circle, wrap well with cling film and chill for at least an hour. Bring back to a cool room temperature before rolling.
Roll out the pastry to the thickness of a 50p piece. Stamp out circles large enough to line the holes of your mince pie tray, and press them into the holes. Put a rounded tablespoon of mincemeat into each pastry case.
Re-roll the pastry scraps and stamp shapes to top the tarts. Brush with beaten egg and sprinkle with demerara sugar. Bake for 15-20 minutes.