Mincemeat Bakewell Tart

Directions

• 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