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Mincemeat Almond Tart

Mincemeat Almond Tart

Ingredients

PASTRY
  • 225g (8oz) plain flour
  • 100g (4oz) butter, cubed
  • 50g (2oz) caster sugar
  • 1 egg
  • 1 tablespoon water
 
ALMOND FILLING
  • 175g (6oz) butter
  • 175g (6oz) caster sugar
  • 4 eggs
  • 175g (6oz) ground almonds
  • 1 teaspoon almond extract
  • ½ jar good quality mincemeat
  • 50g (2oz) flaked almonds
 
TOPPING
  • 75g (3oz) icing sugar
  • Juice of ½ lemon

Method

  1. Preheat the oven to 190C/Fan 170C/Gas mark 5.
  2. First make the pastry, by rubbing the butter into the flour with your fingertips until it resembles fine breadcrumbs.  Add the sugar and mix for a moment, then add the egg and enough water to mix together to form a soft dough. 
  3. Roll the pastry out on a floured surface and use it to line a 28cm (11in) flat tin.  Prick the base of the pastry using a fork.
  4. Next make the filling – Mix the butter and sugar until creamy, add the eggs and blend, then mix in the ground almonds and almond extract.
  5. Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top, and sprinkle with the flaked almonds.
  6. Sit the tart tin onto a baking sheet and bake in the preheated oven for 45-50 minutes until the pastry is crisp and golden brown.
  7. To finish the tart, make a glace icing from the icing sugar and lemon juice, adding water to make it a pouring consistency.  Drizzle over the tart and serve.