I’ve been threatening to make a Mincemeat Bakewell for the last few years. Mr Simply Homemade had all but given up on the idea that it would be made when lo and behold, he came home one day a couple of weeks ago to find this tantalising tart waiting for him. Needless to say, he was impressed!
200g Plain Spelt Flour
100g Dairy Alternative Margarine (I used Pure)*
30g Icing Sugar
Grated zest of one orange
1 Egg, beaten
1-2 Tbsp Cold Water
150g Dairy Alternative Margarine (I used Pure)*
50g Caster Sugar
3 Large Eggs, beaten
140g Ground Almonds
25g Coconut Oil
Juice of one orange
A handful of flaked Almonds.
*Simply sub with butter if you’re not catering for a dairy free diet; cold & cubed for the pastry and softened for the filling.
- Preheat the oven to 180(fan) and grease a 9″ deep dish tart tin.
- Make the pastry first. Sieve the flour and icing sugar together into a large bowl.
- Rub in the margarine, then add the orange zest.
- Beat an egg with one tablespoon of water. Add this to the flour mixture and bring the pastry together. Add more water if it feels too dry.
- Roll out the pastry, line the tin, prick the bottom with a fork and refrigerate it until you need it.
- For the filling, start by creaming the margarine and sugar together until fluffy. Add the eggs one at a time, then gradually add in the almonds.
- Remove the pastry base from the fridge and spread with the mincemeat, then top with the filling.
- Place in the oven and set the timer for 35 minutes. After 25 minutes melt the coconut oil in a pan, add the orange juice and simmer for 10 minutes.
- When the oven timer sounds, pour the liquid over the tart, sprinkle with flaked almonds and pop back into the oven for 10 minutes (So the total cooking time is 45 minutes, however, please do bear in mind that all ovens vary and you know yours best!)
This tart is delicious. It pairs perfectly with a cuppa, plays it’s part alongside a warming glass of mulled wine and would be a delightful dessert for your Christmas day feast.
If you wish to make this bakewell in advance, it freezes extremely well. Simply leave out a couple of hours before you need it. It can be eaten warm or cold, on its own or with some custard or whatever you prefer yourself.
I would absolutely love to hear some feedback if you bake this tart.