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I love finding alternative ways to use mincemeat over the festive season and although I love classic Christmas mince pies it’s nice to have something a little different too. This year I thought I’d create a festive twist on a traditional cherry Bakewell Tart and although I’m no Mary Berry these may be the best thing I have ever created! It definitely makes a change from our usual slow cooker recipes.
Bakewell Tarts are a favourite sweet treat of mine, they’re such a classic British bake and they are so simple to make too. You can make a traditional style mincemeat Bakewell Tart by topping this with flaked almonds before baking and missing out the icing and glace cherries.
Can I make my own pastry for this recipe?
If you wanted to, of course you can make your own pastry by hand or with a food processor. I always buy ready made to save time – plus, I’m useless at making my own pastry and end up in a complete mess of plain flour, unsalted butter and egg yolk!
Can you make one large mincemeat bakewell tart instead?
If you want to make one large festive Bakewell Tart, why not give it a go. You’d just need one big flan tin or tart tin and adjust the cooking time accordingly. Make sure you spread the frangipane topping all the way to the edges and enjoy!
These would be wonderful for you to serve warm with ice cream just after baking. But, I love the iced top on these tarts and everyone who has tried them loves them too. Either option would be a wonderful Christmas pudding.
These easy Christmas tarts have been our favourite bake this Christmas for the whole family. The frangipane sponge is full of flavour and compliments the mincemeat flavour perfectly making such nice frangipane mince pies. I’m also going to try making one big festive Bakewell Tart recipe at some point too – I’ll let you know how it goes!
If you’re looking for other festive recipes why not try our Mince Pie Rock Cakes, Mince Pie Slice or Mincemeat and Cherry Flapjack? You can see all our mincemeat themed recipes here and plenty more Christmas recipes too!
Here’s our Bakewell Mince Pies recipe:
Ingredients
- Two sheets of ready made shortcrust pastry
- A jar of mincemeat
- 100 g butter or margarine at room temperature
- 125 g caster sugar – golden caster sugar gives a lovely flavour too.
- 3 eggs beaten
- 1/2 tsp almond extract
- 150 g ground almonds
- 80g self raising flour
For the topping
- Icing sugar
- glace cherries
Instructions
- Dust a work surface with flour. Roll the sweet shortcrust pastry out on the lightly floured surface.
- Preheat the oven to 180C/350F/Gas 4
- Cut rounds from the shortcrust pastry to line two muffin tins. We use a deep fill muffin tin and use a cookie cutter to create circles that fully line the holes in the tin
- Add a teaspoon of mincemeat to each pastry case
- Cream the margarine and sugar in a large mixing bowl before adding the eggs and mixing well
- Add the almond extract, ground almonds and flour, folding to add air to the mixture
- Spoon the almond mixture on top of the mincemeat in each pastry case
- Bake for approx 20 minutes until golden brown
- Leave to cool completely on a wire rack
- Mix the icing sugar with a little water to make a thick glace icing
- When the tarts are completely cool add a layer of icing on the top of each one
- Top with a glace cherry and leave to set. Enjoy!
If you’d like to print or pin this Mince Pie Bakewell Tarts Recipe for later you can do so below. Enjoy!
Mince Pie Bakewell Tart
Ingredients
- 2 sheets of ready made shortcrust pastry
- 200 g mincemeat
- 100 g margarine
- 125 g caster sugar
- 3 eggs beaten
- 1/2 tsp almond extract
- 150 g ground almonds
- 80 g self raising flour
For the topping
- Icing sugar
- glace cherries
Instructions
- Roll the pastry out on a lightly floured work surface.
- Preheat the oven to 180C/350F/Gas 4
- Cut rounds from the shortcrust pastry to line two muffin tins. We use a deep fill muffin tin and use a cookie cutter to create circles that fully line the holes in the tin
- Add a teaspoon of mincemeat to each pastry case
- Cream the margarine and sugar before adding the eggs and mixing well
- Add the almond extract, ground almonds and flour folding to add air to the mixture
- Spoon the mixture on top of the mincemeat in each pastry case
- Bake for approx 20 minutes until golden brown
- Leave to cool on a wire rack
- Mix the icing sugar with a little water to make a thick glace icing
- When the tarts are completely cool add a layer of icing on the top of each one
- Top with a glace cherry and leave to set. Enjoy!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
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