John's Christmas Bakewell

This is a substantial and delicious alternative to other seasonal cakes and puddings – perfect for a last-minute addition to a Christmas buffet.

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Ingredients:

For the pastry base:

125g butter.

250g plain flour.

50g icing sugar.

1 egg.

 

For the filling:

175g margarine.

175g sugar.

200g self-raising flour.

3 eggs.

A generous tablespoon of good almond essence.

 

For the icing:

3 tablespoons icing sugar.

1 teaspoon almond essence.

1 teaspoon water.

Flaked almonds.

Method:

For the pastry base:

Rub the butter in to the flour and sugar before binding together with the beaten egg.

Roll out the pastry to line a deep flan case.

Cover the base with a layer of fruit mincemeat topped with glace cherries and flaked almonds.

Whizz all the ‘filling’ ingredients together in a food processor and pour into the flan case.

Bake at 160C Gas 4 for about an hour.

Mix the icing sugar, essence and water together to create a smooth and slightly runny icing.

Remove the tart from the flan case once cooled and pour over the icing, topping with the almonds.

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© 2022 - Penny Melville-Brown
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