Make the pastry and allow to rest in the refrigerator before using.

Roll it out about 0.75cm (1/8 in) thick to fint a 20 cm ( 8 in) ovenproof plate.

Lift the pastry on to the plate and press into the sides. Do not stretch. Trim leftover pastry with a sharp knife, cutting at an angle of 45° away from the edge of the plate. If you cut edges angled into the plate, the edge will shrink.

Cut diagonally across the edge of the plate every 2.5cm (1 in) . Fold the pastry back to form a triangle. Remove folded pastry.

Roll remaining pastry to make six even strips.

Spoon in the mincemeat and twist the pastry strips across the tart decoratively. Decorate each square with a halved glace cherry and bake for 20-25 minutes.

Serve hot with cream or custard.