175g (6 oz) plain flour
75g (3 oz) butter, cut into cubes
25g (1 oz) icing sugar
1 egg, beaten
100g (4 oz) butter, softened
100g (4 oz) caster sugar
2 large eggs
100g (4 oz) ground almonds
1 level tablespoon plain flour
1/2 teaspoon almond extract,
FILLING AND TOPPING
just under 1 × 410g (14 oz) jar
mincemeat flavoured with
about 2 tablespoons brandy
a few flaked almonds
apricot jam to glaze
A new variation on an old favourite. You will need deep mince pie tins for 18 pies and a 6.5cm (2. in) cutter.
VARIATION: If you want to make a large tart you can use the exact quantity above to fill a 23cm (9 in) loose-bottomed flan tin, which will take about 25 minutes in the preheated oven.
Preheat the oven to 200oC/Fan 180oC/Gas 6.
AGA - Bake on the floor of the Roasting Oven for about 8 minutes to brown the pastry base. Turn round and slide on the grid shelf on the floor of the Roasting Oven for a further 6–8 minutes until well risen and golden brown. Put the cold plain shelf on the second set of runners if getting too brown.
PREPARING AHEAD - Complete to the end of step 4 up to 3 days ahead. Refresh in a moderate oven at 180oC/Fan 160oC/Gas 4 for 8–10 minutes, then glaze. Freeze the mince pies at the end of step 4. Thaw at room temperature for 2–3 hours. Warm through in the oven as above, then glaze.
This recipe is taken from: Mary Berry's Family Sunday Lunches