Mini Mincemeat Bakewell Tarts

Mini Mincemeat Bakewell Tarts served on a white plate, with a silver fork and served with a dollop of cream
  • 12 servings
  • 1 hr to prepare
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Ingredients

  • 1 packet of ready to roll dessert pastry
  • 1 jar of Christmas mincemeat filling
  • 50g unsalted butter, softened
  • 50g caster sugar
  • 1 large egg and egg yolk
  • 60g ground almonds
  • Zest of 1/2 lemon
  • 1/2 tsp vanilla extract
  • 20g flaked almonds

Instructions

You will need a 12 hole shallow baking tin.

Roll your pastry out on a floured surface until it’s the thickness of a pound coin.

Cut the disks of pastry slightly larger than the bun tin moulds. Shape the pastry to fit the moulds, prick the bases with a fork. Line each pastry case with a piece of greaseproof paper, fill with baking beans or uncooked rice and pop into the freezer for 15 minutes. Pre-heat your oven to 180ºc, gas mark 4.

Remove from the freezer and blind bake for 20 minutes, then leave to cool.

For the filling, mix the butter, sugar and vanilla extract until creamy. Gradually beat in the egg and egg yolk. Fold in the ground almonds and the lemon zest and leave to one side.

Add a teaspoon of the mincemeat filling into the bases of the pastry cases, top with some of the almond filling and sprinkle over some of the flaked almonds. Bake for 15 minutes until golden and then leave to cool for 5 minutes before taking out of the tin. Serve warm.

 

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