Festive Bakewell Tart Recipe

225 g/8 oz/2 cups plain (all-purpose) flour
225 g/8 oz/1 cup butter, diced
Cold water, to mix
60 ml/4 tbsp mincemeat
150 g/5 oz caster (superfine) sugar

2 large eggs
A few drops of almond essence (extract)

5 ml/1 tsp baking powder
100 g/4 oz/1 cup ground almonds

30 ml/2 tbsp milk
30 ml/2 tbsp flaked (slivered) almonds

Method:

Put 175 g/6 oz/1.5 cups of the flour in a bowl. Add 75 g/3 oz of the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Roll out and use to line an 18 x 28 cm/ 7 x 11 in shallow baking tin (pan). Prick with a fork.

Spread the mincemeat over the base. Beat the remaining butter with the sugar until light and fluffy. Beat in the eggs, one at a time, and add the almond essence. Sift the remaining flour with the baking powder over and fold in with the ground almonds and milk. Spread over the mincemeat. Sprinkle with the flaked almonds. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until the centre springs back when lightly pressed and the top is golden brown. Cool slightly, cut into eight rectangles and serve warm.