There's nothing quite like a delicious mince pie to get you in the festive spirit, especially when it's fresh from the oven. We catch up with Laura Williams, food blogger at My Little Hong Kong Kitchen, to find out how you can whip up an exciting version of the classic festive recipe in your own kitchen, giving you that freshly-baked taste every single time!
Mince pies are a real festive favourite all over the world, and there are certainly no shortage of recipes to make these sweet treats at home. But, as always, I am on the lookout for new ideas and recipes, so this year I was inspired to make something on a larger scale — a half mince pie, half Bakewell tart if you like — and what a treat it was. My friends loved it and even those who aren't crazy about traditional mince pies were impressed. This is definitely one to make over the festive season. Enjoy!
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Almond Topped Mince Pie Tart
(Serves 6 - 8)
140g plain flour
70g chillled, unsalted butter
2tbsps golden caster sugar
1 beaten egg
5-6 tablespoons good quality mincemeat
70g softened, unsalted butter
70g golden caster sugar
42g self-raising flour
50g ground almonds
1 beaten egg
1/4 teaspoon almond extract
flaked almonds to garnish
Stay tuned for more delicious recipes from My Little Hong Kong Kitchen and follow Laura on Instagram.
- First begin with the pastry. Place the plain flour and butter in a bowl and rub between your fingers until you achieve a breadcrumb consistency. Stir in the golden caster sugar and beaten egg. Using a cutlery knife, mix the egg and sugar into the flour and butter, and use your hand to bring the whole mix together into a dough. Flatten the dough into a disc, cover in cling wrap, and refrigerate for 30 minutes. Once chilled, roll the dough out until it is around 3mm thick, and place in a rectangular fluted tart tin, leaving a slight overhang in case of shrinkage. Line the pastry with baking paper and place baking beans inside. Place in a preheated oven at 170 degrees for 5-8 minutes. Remove from the oven and set aside.
- Place the mincemeat into a bowl and add the zest and juice of an orange. Stir to combine and fill the cooked tart case with the orange flavoured mincemeat.
- For the frangipane topping, beat the butter together with the golden caster sugar. Next, add self raising flour, ground almonds, 1 beaten egg, and the almond extract. Beat the ingredients together until you have a soft batter. Using a palette knife, carefully spread the batter over the mincemeat ensuring it covers the whole of the tart with no gaps. Top with a handful of flaked almonds and place back in the oven for 30-40 minutes, or until the almond top has puffed up and is golden brown. Remove from the oven and allow to cool slightly before taking the tart out of the tin. Serve with a dusting of icing sugar.[/su_note]
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