Mincemeat Bakewell TartCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
Give a traditional Bakewell Tart a festive twist by substituting the Rasperry Jam with Mincemeat, an extra alternative on your Christmas dinner dessert table to Mince Pies and Christmas Pudding
What You Will Need
23 cm loose-bottomed flan tin
500 gram Block of Shop bought Short Paste or make your own Kept in Fridge to Keep Cool Make Your Own Shortcrust Pastry
For the frangipane filling
75 g Butter unsalted
75 g Icing sugar extra for dusting
75 g Almonds ground
1 tbsp Plain white flour
1 tsp Almond extract
1 Lemon zest finely grated Unwaxed
1 Egg free-range
25 g Flaked Almonds
375 g jar of mincemeat or Make Your Own
- Heat oven to 180C/160C fan/gas 4.
- Roll out the cooled pastry to approx 3mm and line the baking tin gently pushing the pastry into all creases and crevices. Prick the bottom with a fork several times.
- To Blind Bake the Pastry Case
- Cut a strip of greaseproof paper to approx 1″ wider than the tart tin and fold in half and then half again and in half again until you have a dart shape.
- Measure from the centre of the tin and overlap the edge by 1/2″ cut or tear the greaseproof paper to form a circle when opened up.
- Place the paper on the lined tart tin and cover well with Baking beans. (make sure the beans go right to the edge of the tin).
- Place in the oven for approx 15 mins.
- When baked remove from the oven and remove the parchment paper and beans.
- Place back in the oven for approx 15 mins or until golden brown, remove from the oven and set aside to cool.
- To Make the Frangipane Filling
- cream together the butter and sugar(Using an electric mixer) until pale and fluffy.
- Slowly add the beaten egg little by little to stop it from separating and add the almond extract.
- Then fold in the flour and ground Almonds by hand and combine until just mixed.
- Line the cooled pastry tin with the mincemeat (Don’t skimp on the mincemeat), and pour in the frangipane mix smoothing the top and lightly sprinkle over the flaked almonds
- place in the oven for approx 25/30 mins
- Test to see if it is baked by gently pushing the centre and it should bounce back or alternatively use a thin skewer poked in the middle and if it comes out completely clean the tart is ready.
- Let the tart stand and completely cool before removing it from the tin.
- When the tart is cool, place on a serving plate, dust the top with icing sugar and serve with Brandy Butter, Creme Anglaise or Double thick Cream
- See notes for Brandy Butter
- ** Brandy Butter
- To make the brandy butter:
- 260 g unsalted butter, softened
- 220 g icing sugar, sifted
- 4 tbsp Brandy A Squeeze of lemon juice
- Place the softened butter in a good-sized bowl and cream together with the icing sugar. When the butter and sugar are nicely creamed together add the Brandy and a squeeze of lemon juice and mix well. Cover and place in the fridge to firm up.