Recipe adapted slightly from Recipes From A Normal Mum
Mince Pie Bakewell Tart
For the short crust pastry:
250g plain flour
50g icing sugar
125g unsalted butter, cold and cut into little cubes
For the frangipane:
150g unsalted butter, softened
150 caster sugar
150g ground almonds
1 egg yolk
320g mince meat
icing sugar, to dust
1. For the pastry, mix together the flour, sugar and salt in a food processor. Blend in the butter and blitz until evenly distributed and a breadcrumb appearance is achieved. Add the egg and incorporate using a butter knife until the mixture forms blobby crumbs. Transfer the dough onto a work surface, shape into a ball and wrap in cling film. Refrigerate for at least 30 minutes.
2. Once the dough has chilled enough, unwrap the cling film and roll out the dough on a lightly-floured work surface. Press into a 20cm tart dish and refrigerate for at least 30 minutes. Preheat the oven to 190C/375F/mark 4.
3. Put some baking paper into the pastry case and pour over some baking beans or raw rice. Bake for 10-15 minutes, before removing the beans/rice and baking paper and returning to the oven for 5-10 minutes, or until the pastry is dry. Remove the pastry from the oven.
4. Cream together the butter and sugar until light and fluffy. Beat the eggs in a separate bowl and mix in gradually, in teaspoon sized amounts. Fold in the ground almonds.
5. Spread the mincemeat in an even layer over the pastry, to a thickness of about 5mm. Spoon the frangipane over the top and carefully spread it around so cover the surface evenly.
6. Place on the middle shelf of the oven and bake for 40 minutes, until golden brown and set. Remove from the oven and cool on a wire rack. Dust liberally with icing sugar.