This isn’t my own recipe, I came across it in Baking Heaven’s magazine and t immediately appealed to me as I love Bakewell Tart and also love mincemeat.
You could easily buy some ready made sweet shortcrust pastry for this bake if you wanted to, especially as it’s near Christmas and time is always precious, so if there’s any shortcut you can make, feel free to do so. The dough to me seemed more like a ‘cookie’ dough than a pastry dough, so you do have to roll it out quite quickly once it’s out of the fridge.
I hope you will be as pleased with the end product as I was. My family loved it and requested it instead of mince pies this year.
For the Pastry
- 75g unsalted butter
- 100g caster sugar
- 1 large egg
- 1tsp vanilla extract/vanilla bean paste
- 175g plain flour
For the Filling
- 125g unsalted butter
- 125g caster sugar
- 2 large eggs
- 40g ground almonds
- 110g self-raising flour
- 1tsp mixed spice
- 400g mincemeat
- 40g flaked almonds (optional)
- Icing sugar
- Put the butter and sugar into a bowl or mixer and cream together until pale and fluffy. Add the egg and vanilla extract/paste and mix. Add the flour and mix until it forms a clay like dough. To me, this was quite a sticky dough, more like cookie dough than sweet pastry. Wrap the dough in clingfilm and chill in the fridge for at least an hour.
- Preheat the oven to 220°C/Gas Mark 6. Roll out the dough (I rolled mine out on a lightly floured board and then covered the dough with clingfilm, which I found a lot easier as it didn’t stick to the rolling pin! The tin that I used was a square 23cm tin, so use a tin around this size (the recipe is actually for a 23cm round tin), but I think it could be rolled out a bit thinner. Line the tine, making sure you push the dough into the corners. A tip for you, roll the dough out on the removable base of your tin, fold the edges in and then place into the tin. It makes it a lot easier than picking the dough up and placing it in the tin!
- Prick the base of the pastry with a fork and put back in the fridge to chill for 10 minutes.
- Screw up a piece of parchment and place in the tin. Fill the lined tin with baking beans and place in the oven for 15 minutes until pale golden brown.
- Remove from the oven and turn the oven down to 170°C/Gas Mark 3. Remove the parchment and baking beans.
- Make the filling by weighing out all ingredients and mixing them all together until light and fluffy.
- Spoon the mincemeat and spread it over the base of the tart to form an even layer. Spoon over the topping and spread this out carefully over the top of the mincemeat. I found the easiest way to do this was to put ‘blobs’ of the mixture over the base and then spread it out, in order that it doesn’t pull the mincemeat up.
- If you are using flaked almonds, sprinkle these over the top before you place the tart into the oven.
- Place the tin on a baking tray and put int the oven to bake for 45-50 minutes, until the top is golden and firm.
- Remove from the oven and allow to cool in the tin for around 15-20 minutes.
- Either sprinkle the top with icing sugar or if you haven’t used the flaked almonds, mix some icing sugar with a little water to make a smooth icing and drizzle over the top. Cut into small slices and enjoy!!