James Strawbridge’s Mince Pie Treacle Tart

James Strawbridge’s Mince Pie Treacle Tart

We’re not sure that leftover mince pies are actually a thing, but if you happen to find yourself with an excess this Christmas, then James has worked his magic on this sensational recipe for a Mince Pie Treacle Tart.

Serves 6


For the pastry:


  1. Make your sweet shortcrust pastry in advance by rubbing the cold diced butter with flour into a breadcrumb texture. Then incorporate the sugar, beaten egg and salt. Work for a couple of minutes into a dough, adding a drop more water if required for it to come together and then wrap and chill the pastry in the fridge for 1-2 hours.
  2. Roll the pastry out into a tart case and blind bake with baking beans for 20 mins at 180˚C. Allow to cool.
  3. For the filling, simply blitz all your mince pies with honey, clementine juice and zest. Pour into the tart case and bake at 180˚C for 25-30 mins.
  4. Serve warm or cold with a generous dollop of Moose Maple Butter on the side.

Get this recipe’s ingredients in one easy bundle.

The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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