Nigel Slater's mincemeat shortbread tart recipe: Observer Food Monthly
Something we share with Nigel Slater is a fondness for mincemeat, a festive flavour he (and we) always return to. Mince pies are an absolute must in the Netherton household, but we always hold out til December before the first one is baked.
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This year, our first one is guaranteed to be the brown sugar mincemeat shortbread tart recipe that Nigel included in the The Guardian / Observer’s November Food Monthly (number 282, published 17th Nov 2024). And to get a beautiful bottom, fabulous filling and terrific top we will be using our 8” (20cm) pie dish, which we are pretty sure is the one Nigel has used.
And we always use home made mincemeat, using a recipe from our 1934 Complete Illustrated Cookery Book, published by Associated Newspapers Ltd and edited by “CHEF”.
As soon as we tick over into December, we will sharing pictures of our own version of this recipe, although our photography skills are not quite up there with the inimitable Jonathan Lovekin, who captured the original for the feature.
