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Mincemeat and almond tart

Saturday - February 23, 2019 11:06 am , Category : RECIPES

Ingredient:
175 g (6 oz) butter, softened
175 g (6 oz) caster sugar
4 eggs
175 g (6 oz) ground almonds
1 tsp almond extract
About 8 tbsp good-quality mincemeat

Pastry
250 g (8 oz) plain flour
125 g (4 oz) chilled butter, cut into cubes
60 g (2 oz) caster sugar
1 egg, beaten
1-2 tbsp water

Topping
175 g (6 oz) icing sugar, sifted
Juice of ½ lemon
1-2 tbsp water
60 g (2 oz) flaked almonds
Deep 28 cm (11 in) Loose-Bottomed Fluted Flan Tin

Method:
Make the pastry: put the flour into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then mix in the egg and water to bind to a soft, pliable dough. Wrap the dough in cling and chill for about 30 minutes.

Roll out the dough on a lightly floured surface and use to line the tin. Prick the bottom with a fork. Cover and chill while preparing the filling.

Put the butter and sugar into a large bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and almond extract.

Spread the mincemeat evenly over the bottom of the pastry shell. Pour the almond mixture over the mincemeat.

Bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for about 40 minutes until the filling is golden and firm to the touch. Cover loosely with foil if it is browning too much.

Meanwhile, make the topping: stir together the icing sugar, lemon juice, and enough water to make a thin glace icing. Spread evenly over the tart, then sprinkle with the almonds.

Return to the oven for 5 minutes or until the icing is shiny and the almonds lightly colored. Serve warm or cold.

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