Mincemeat Bakewell Tart

Name: Mincemeat Bakewell Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175 g (6oz) plain flour, plus extra to dust; 80 g (3 1/4oz) icing sugar, sifted; Finely grated zest of 1 large orange; 100g (3 1/2oz) chilled butter, cut into small pieces; 1 large egg yolk; 100 g (3 1/2oz) butter, softened; 100 g (3 1/2oz) caster sugar; 2 large eggs; 100 g (3 1/2oz) ground almonds; 50 g (2oz) plain flour; Few drops almond extract; 250 g (9oz) mincemeat; 25 g (1oz) flaked almonds; 50 g (2oz) icing sugar

Cooked from frozen, this tart is the perfect standby dessert and a great alternative at Christmas.

By The GH Kitchen TeamPublished: 08 November 2011

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Food, Cuisine, Finger food, Ingredient, Serveware, Baked goods, Dish, Breakfast, Tableware, Plate,

Preparation Notes: plus chilling

Serving notes: 8 slices

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Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Ingredients

175 g (6oz) plain flour, plus extra to dust
80 g (3 1/4oz) icing sugar, sifted
Finely grated zest of 1 large orange
100g (3 1/2oz) chilled butter, cut into small pieces
1 large egg yolk
100 g (3 1/2oz) butter, softened
100 g (3 1/2oz) caster sugar
2 large eggs
100 g (3 1/2oz) ground almonds
50 g (2oz) plain flour
Few drops almond extract
250 g (9oz) mincemeat
25 g (1oz) flaked almonds
50 g (2oz) icing sugar

Directions

1. Step 1
  For the pastry, put flour, icing sugar and orange zest into a food processor and pulse briefly to mix. Add butter and whiz until the mixture resembles fine breadcrumbs (alternatively, rub butter into the mixture using your fingers). Add the egg yolk and mix again until pastry just comes together (add a few drops of water if the mixture still looks dry). Tip on to a lightly floured surface, press gently together to form a disc then wrap in clingfilm. Chill for 45min or until firm but pliable.
2. Step 2
  Roll the pastry out on a lightly floured surface, then use to line a 20.5cm (8in) round by 2.5cm (1in) deep-fluted flan tin. Chill until needed.
3. Step 3
  Meanwhile make the filling: cream butter and sugar together, then beat in the eggs until smooth. Stir in the ground almonds, flour and almond extract to make a soft mixture. Spread the mincemeat over the base of tart case, then cover with the almond mixture and smooth until level. Sprinkle over the flaked almonds. Chill for 10min.
4. Step 4
  Preheat oven to 180°C (160°C fan) mark 4; put a baking sheet in to heat up. Put tart on the preheated baking sheet and bake for 35min or until golden and risen - cover with foil if browning too quickly.
5. Step 5
  Leave to cool in tin for 10min, then carefully transfer tart to a serving plate. In a small bowl, mix the icing sugar with just enough water to make a thick glacé icing. Drizzle over the tart, then serve warm or at room temperature with ice cream or custard.
  
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Freeze ahead

Prepare to end of step 3, then open freeze. When frozen, wrap whole tin well in clingfilm. Freeze for up to two months. Complete recipe to serve, baking for 40-45min.

Per Serving:

Calories: 606
Total carbs: 73 g
Sugars: 51 g
Total fat: 33 g
Saturated fat: 14 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time