Christmas mincemeat tart

    2 hours 30 min

    We call this 'Tart Noel' in our house. It's like a bakewell tart but has mincemeat instead of raspberry jam. Serve with cream.

    19 people made this

    Serves: 8 

    • 110g plain flour
    • Pinch salt
    • 50g butter, softened
    • 50g caster sugar
    • 2 egg yolks
    • 6 level tablespoons mincemeat
    • 110g ground almonds
    • 110g caster sugar
    • 2 egg whites
    • 1 or 2 drops almond essence
    • 50g flaked almonds
    • 4 tablespoons jam, to glaze

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr30min 

    1. To make the pastry: Sift flour and salt into a large mixing bowl. Add butter, sugar and egg yolks; use hands to combine ingredients until well blended. Put into a cool place for 1 hour.
    2. Preheat oven to 180 C / Gas 4. Roll out pastry on lightly floured surface; line a 19cm (7½ inch) loose-bottomed flan ring; spread mincemeat on base.
    3. For the frangipane filling: Mix together ground almonds, sugar, egg whites and a few drops of essence. Pour this over the mincemeat in the pastry case and cover with flaked almonds.
    4. Bake in preheated oven for about 1 hour, or until firm in the centre. Allow to cool in the tin. Spread warm jam over the top to glaze.


    Can be frozen. Allow 3-4 hours to defrost.

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