recipe: christmas bakewell tart

christmas bakewell tart

traybake mince pie / bakewell tart fusion bliss!

IngredientsMakes: 2600g (24)

450g		sweet short pastry	(recipe below)
820g		sbs mincemeat
1420g		frangipane mix	(recipe below)
90g		flaked almonds

Method

Using a 25cm x 35cm baking tray.

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Rather than making 24 separate mince pies I thought I'd make one big one and lean it in the direction of a bakewell tart!

Easy to slice up in 24 pieces and offer to Christmas visitors, or break out after Christmass dinner / Boxing day!

It will keep in the fridge for a week no problem, and it freezes well too - slice it up before freezing it!

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Roll pastry until it's large enough to fit the tray.

Cover w/ baking paper & fill w/ baking beans / balls / coins / foodsafe filler. . .

Blind bake pastry 180C / 15m w/ baking beans + 5m w/o beans.

Spread the mincemeat onto the tart case w/ the back of a spoon.

Make the frangipane imx & spread over the mincemeat.

Dust w/ flaked almonds & bake 150C / 40-45m.

Check it's cooked by popping a knife ito the centre - it should come out clean if it's cooked.

sweet short pastry

IngredientsMakes: 1400g

750g		plain flour
30g		caster sugar
450g		butter
110g	(2)	large eggs
60g		ice cold water

Method

Flour, sugar, butter > crumb texture.

Add water & eggs bring together into pastry.

Portion off remains into 400g planes 1cm thick - so they defrost quickly!

Wrap in cling film & freeze them for later.

frangipane mix

frangipane tart mix

IngredientsMakes: 1420g

400g		butter
400g		caster sugar
220g	(4)	eggs
400g		ground almonds

Method

Cream the butter & sugar in a standing mixer w/ a paddle attachment.

Add eggs one at a time incorporating each fully before the next.

Add the ground almonds . . . mix until homogenous & smooth.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.