Make your own mincemeat
Soak the raisins, cranberries and currants in the brandy and lemon juice for 1 hour until plump, then drain and set the liquid aside.
Put the plumped fruit and all the remaining mincemeat ingredients in a pan (except for the reserved liquid) and heat for 10 minutes. Mix in the liquid and leave to cool.
Press into sterilised jars, to exclude any air. Cover and leave for at least 2 weeks.
Alternatively buy the highest quality pre-made mincemeat you can find and skip to the next step.
Prepare the pastry
Put the flour and salt in a large bowl and add the cold cubes of butter. Rub together with your fingertips to achieve the consistency of breadcrumbs.
Mix in the sugar then add the egg yolks and just enough water to bring the dough together.
Knead gently on a clean surface, then form into a disc. Cover with clingfilm and leave in the fridge for 30 minutes.
Roll and shape the pastry
Take the pastry disc out of the fridge and divide into portions of one third and two thirds.
With the two-thirds portion, roll into a circle large enough to line a Dutch Oven lid or a fluted pastry dish. Line the dish, then allow the pastry to rest for 1 hour.
Fill the tart
Spoon the mincemeat evenly across the base of the tart and flatten the surface slightly.
Roll the remaining pastry out and lay it on top of the tart, tucking in the edges. If you have a lattice pastry cutter or have great pastry skills, feel free to get creative here.
Once finished, crimp the edges of the tart, brush with egg yolk, and sprinkle with caster sugar. Put in the fridge to cook later.
Bake the tart
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position topped with Stainless Steel Grid. The target temperature is 180°C.
Bake the tart in the EGG for 35-40 minutes until golden.
Allow to cool slightly then sprinkle with icing sugar before serving.
