Mincemeat Almond Tart


For the pastry:

  • 225g plain flour
  • 100g butter, cubed
  • 50g caster sugar
  • 1 egg
  • 1 tablespoon water

For the almond filling:

  • 175g butter
  • 175g caster sugar
  • 4 eggs
  • 175g ground almonds
  • 1 teaspoon almond extract
  • ½ jar good quality mincemeat
  • 50g flaked almonds

For the topping:

  • 75g icing sugar
  • Juice of ½ lemon

Preheat the oven to 190°C. First make the pastry, by rubbing the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add the sugar and mix for a moment, then add the egg and enough water to mix together to form a soft dough.

Roll the pastry out on a floured surface and use it to line a 28cm (11in) flat tin. Prick the base of the pastry using a fork.

Next make the filling – mix the butter and sugar until creamy, add the eggs and blend, then mix in the ground almonds and almond extract. Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top, and sprinkle with the flaked almonds.

Sit the tart tin onto a baking sheet and bake in the preheated oven for 45-50 minutes until the pastry is crisp and golden brown. To finish the tart, make a glace icing from the icing sugar and lemon juice, adding water to make it a pouring consistency. Drizzle over the tart and serve.

Recipe courtesy of Kerrygold.

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