CHRISTMAS BAKEWELL TART RECIPE
This is a great alternative dessert for Christmas Day.
Our Executive Chef, Andrew MacKenzie got the idea from East Sussex National Resorts front of house manager's mum, who makes it at home over Christmas. It is a lovely lighter way to enjoy festive flavours instead of Christmas pudding.
350g plain flour
150g cold butter
a pinch of salt
250g cold butter
250g ground almonds
1 x 411g jar of mincemeat
Cream the butter and sugar in a mixer until light and creamy.
Add the flour and bring together but don’t over mix, (if you have a food processor use it as it will give you a shorter pastry)
Add the water a little at a time until the mix forms a dough.
Wrap in cling film and rest in the fridge for 30 minutes or over night.
LINING A TART CASE
Preheat the oven to 180°C/fan 160°C/gas 4 along with a baking sheet.
Roll the pastry out on a lightly floured surface to the thickness of a pound coin.
Use to line a 23cm fluted, loose-bottomed tart tin. Try not to stretch the pastry when tucking it into the edges.
Trim the excess and prick all over with a fork. Chill for 30 minutes..
Beat together the butter and sugar.
Beat in the eggs, one at a time, then stir in the ground almonds.
Put into a piping bag.
Spread the mincemeat evenly across the base of the lined tart case and pipe the frangipane over the top and smooth out.
Bake at 160 degrees C for 35 minutes or until cooked through.