This is a very special Mince Tart. The pastry is short and sweet and the macaroon type topping makes it very delicious. It is excellent with either single cream or crème fraîchr. You will need a 20cm / 8in tart tin or a china flan dish.
- 110g (4oz) butter
- 175g (6oz) plain flour
- 50g (2oz) caster sugar
- 2 egg yolks
- 6 tablespoons mincemeat
- 12 grapes
- 110g (4oz) ground almonds
- 110g (4oz) caster sugar
- 2 egg whites
- few drops almond extract
- 25g (1oz) flaked almonds
- icing sugar to dredge
Rub the butter into the flour, stir in the sugar. Separate the eggs, reserving the whites for the topping. Mix the flour mixture with the yolks and only enough water to make a firm dough (about 4 teaspoons) Leave it in the refrigerator for 15 minutes.
Grease the tin or dish. Heat the oven to Gas 4 / 180C.
Filling: mix together the ground almonds, sugar, egg whites and extract. Beat with a wooden spoon.
Line the tin with the pastry, push it down the sides and trim the top edge. Cut the grapes in halves, mix with the mincemeat and spread over the base of the pastry.
Carefully spread the almond mixture over the mincemeat (use the back of a wetted tablespoon).Cover with the flaked almonds.
Place the tin on a baking tray and bake for approximately 40 minutes or until the pastry is golden and the filling feels firm to a fingertip touch. Allow it to cool for a few minutes in the tin then sprinkle with icing sugar.
It is at its best served warm. It can be frozen but warm it slightly when defrosted.