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1
Pre-heat the oven to gas mark 6, 400F (200C).
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2
Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs.
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3
Then add just enough cold water to mix to a dough that leaves the bowl clean.
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4
Place the dough in a polythene bag and leave it to rest in the refrigerator for 20 minutes or so before rolling out.
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5
Cut off one-third of the pastry and reserve it (for the top), roll out the remaining two thirds and use it to line the prepared tin.
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6
Spoon the mincemeat over the pastry, spreading it out evenly with a palette knife.
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7
Using a pastry brush, dampen the edge of the pastry all round with water.
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8
To make the lattice top, roll out the remaining pastry to an oblong strip measuring approximately 10 x 7 inches (25 x 18 cm), then run a lattice cutter along the length of the pastry, pressing firmly as you go, and continue in parallel all over.
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9
Gently ease out the lattice, using both hands to pull it open.
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10
When it is fully opened you will have a 10 inch (25 1/2 cm) square which needs to be lifted gently on to the pie.
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11
Press the lattice edges gently against the pastry lining, and then trim off the excess.
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12
Brush the lattice with milk and bake the tart on a baking sheet on the highest shelf of the oven for about 20 to 30 minutes.
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13
Dust the tart with icing sugar before serving.
