Gluten Free Mincemeat Meringue Tart

Tart

1. Put the flour and butter into a large bowl.
2. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
3. Stir in enough of the water to bring the pastry easily together into a soft, slightly sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
4. Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
5. Line a 23cm/9” pie or flan dish with parchment and pre-heat the oven.
6. Roll out the pastry between two pieces of parchment or film, until it is the thickness of a pound coin. Remove the film and transfer it to the prepared dish. Or simply press the dough into the dish using your fingers.
7. Cut away any pastry that hangs over the edge of the dish.
8. Spread the mincemeat evenly in the prepared pastry.
9. Bake for 25 minutes

Topping

1. Sieve the topping icing sugar and cornflour into a bowl and stir to combine.
2. Put the egg whites into a larger bowl and beat until stiff.
3. Beat the prepared sugar mix into the egg white a spoon at a time.
4. Sprinkle the caster sugar over the top and gently fold it in with a metal spoon.
5. Remove the tart from the oven and spread the meringue over the mincemeat.
6. Return the tart to the oven for a further 20 - 25 minutes until the meringue is golden brown.