Pies and Tarts Dessert Recipes - Festive Bakewell Tart Recipe

Ingredients

• 225 g/8 oz/2 cups plain (all-purpose) flour

• 225 g/8 oz/1 cup butter, diced

• Cold water, to mix

• 60 ml/4 tbsp mincemeat

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 2 large eggs

• A few drops of almond essence (extract)

• 5 ml/1 tsp baking powder

• 100 g/4 oz/1 cup ground almonds

• 30 ml/2 tbsp milk

• 30 ml/2 tbsp flaked (slivered) almonds

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Method:

1. Put 175 g/6 oz/1 1/2 cups of the flour in a bowl. Add 75 g/3 oz/1/3 cup of the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.

2. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line an 18 x 28 cm/7 x 11 in shallow baking tin (pan). Prick with a fork.

3. Spread the mincemeat over the base. Beat the remaining butter with the sugar until light and fluffy. Beat in the eggs, one at a time, and add the almond essence.

4. Sift the remaining flour with the baking powder over and fold in with the ground almonds and milk. Spread over the mincemeat. Sprinkle with the flaked almonds.

5. Bake in a preheated oven at 200C/400F/gas mark 6 for about 30 minutes until the centre springs back when lightly pressed and the top is golden brown. Cool slightly, cut into eight rectangles and serve warm.