Spoon the mincemeat filling into the chilled tart case and spread to the edge. Roll out the reserved pastry to the same thickness, then use star-shaped cutters to stamp out a variety of stars in different sizes. Arrange these over the filling – they can overlap slightly or be spaced out, however you like. Brush with the beaten egg and sprinkle over some sugar. Put any extra stars on a baking sheet to bake alongside. Chill the tart for 30 mins, or up to a day. Will keep, wrapped and frozen, for up to two months.
