Christmas Fruit Mince Bakewell Tart
Ingredients:
Pastry:
2 cups plain flour
1/2 cup SR flour
150g cold butter
1/2 cup icing sugar
1 egg
cold water to mix
Filling:
100g almond meal
1 tsp almond essence
3 tbsp plum, raspberry or cherry jam
4 eggs
100g plain flour
150g caster sugar
100g softened butter
2-3 cups fruit mince (enough to cover the base generously)
80g flaked almonds
icing sugar to dust
Make the pastry: Put flours, sugar and butter in food processor and mix till it looks like fine breadcrumbs. Add the eggs and continue mixing, adding a little cold water to just bring it together. Flatten into a rough disk on a large piece of clingwrap and chill for 45 minutes.
Grease a deep fluted tart dish - 26cm x 4cm. Roll out pastry and line dish. Chill for about 30 minutes.
Preheat oven to 170 degrees C fan forced.
In the food processor mix together the butter, sugar, almond essence.
Add eggs and mix.
Add flour and almond meal and mix till creamy consistency.
Spread jam over pastry base.
Spread over fruit mince.
Pour almond mixture over the fruit mince. Smooth till level. Chill for 10 minutes. Sprinkle over flaked almonds.
Bake for about 30 minutes on a preheated baking tray till golden and slightly risen and set. Cool, then sprinkle with icing sugar before serving. (There may be enough pastry and filling left over to make a couple of mini tarts to eat now. Freeze the large tart for Christmas and enjoy a small nibble with a cuppa in the meantime!)