Mincemeat and almond tart

Mincemeat and almond tart
Mincemeat%20and%20Almond%20Tart%201.jpg

Method

  1. Preheat the oven to 190°C/170/Gas Mark 5. First make the pastry, by rubbing the butter into the flour with your fingertips until it resembles fine breadcrumbs. 
  2. 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. 
  4. Prick the base of the pastry using a fork.
  5. 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.
  6. 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.
  7. Sit the tart tin onto a baking sheet and bake in the preheated oven for 45-50 mins until the pastry is crisp and golden brown.
  8. To finish the tart, make a glace icing from the icing sugar and lemon juice, adding water to make it a pouring consistency.
  9. Drizzle over the tart and serve.

Recipe from Kerrygold.

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Tip

If you want to make your mincemeat extra special, then jazz it up by adding some sour cherries soaked in marsala

Ingredients

Pastry:
225g (8oz) plain flour
100g (4oz) butter, cubed
50g (2oz) caster sugar
1 egg
1 tablespoon water
Almond filling:
175g (6oz) Kerrygold 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

Notes

Time: 15 mins
Serves: 6
Nutrition: n/a