Mince Pie Bakewell Tart
A festive twist on a traditional bakewell tart. Full of mincemeat and almond frangipane flavours.
Servings 12 tarts
Calories 346kcal
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.