This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
A few years ago, I made Fruit and Nut Mincemeat for the first time. And I loved it. It’s wonderful for using in tarts (regular and miniature), pies, breads, cookies or scones. This Mincemeat Bakewell Tart is one of my favorite holiday tea party treats. Perfect for any holiday gathering.
This full-size tart is quite easy to make, and is simply a combination of two of my recipes you may have already seen. Fruit and Nut Mincemeat and Cranberry Bakewell Tart. I’ve had a few people comment about it, so for simplicity’s sake, I decided to give the recipe it’s own post with photos for making and assembly instructions.
A Bakewell Tart is a traditional English tea party food made during the holiday season. You may have seen versions of it on The Great British Bakeoff with early judges Mary Berry and Paul Hollywood (2010-2016). The tarts are lined with a buttery shortbread crust, then filled with almond cream (frangipane), and a thin spread of fruit. In this recipe, I’m using mincemeat–just enough to add sweet tartness to every bite.
In the past I’ve made Bakewell Tarts with raspberry jam, a homemade cranberry sauce, and now this recipe that uses my Homemade Mincemeat. All of them are quite lovely (especially with a cup of tea), but this one is a perfect way to use any holiday mincemeat you have sitting in your fridge!
Ingredients for Mincemeat Bakewell Tart
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
A Note About Mincemeat
If you plan to make homemade mincemeat, you’ll want to prepare it at least a day in advance to allow the flavors to meld. A quick search online showed a few products that you can buy, although they were pretty pricey, and I have no idea of the quality. For this recipe you will need about 1/2 cup of mincemeat.
To make Homemade Mincemeat you will need the following ingredients:
Butter, Apples, Dark Brown Sugar, Orange Juice, Lemon Juice, Orange Zest, Lemon Zest, English Walnuts, Candied Cherries, Raisins, Dried Cranberries, Golden Raisins, Dried Figs, Dried Apricots, Dates, Dried currants, Ground Cinnamon, Ground Ginger, Freshly Ground Nutmeg, Cloves, Kosher Salt, and Spiced Rum
Homemade Mincemeat will keep in the refrigerator for several months in a covered container. See my recipe for Fruit and Nut Mincemeat Here.
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. You’ll need a 9″ tart pan for this recipe.
Prepare the Shortbread Crust
In a medium bowl, combine the pastry flour, powdered sugar, and salt. Using a blending fork or your fingers, work the butter into the flour until it turns crumbly. Add the egg yolk and water to the flour mixture and combine until it forms a nice dough.
Be sure to reserve the egg white for later use in the filling.
On a lightly floured surface, roll the dough into a 12″ circle (large enough to fit a 9″ tart pan). Carefully transfer the dough to the tart pan, gently pressing the dough to form into the ribbed edges of the pan. I allowed about 1/2″ of overhang and folded it down along the outside of the tart to help reinforce the pastry.
Using the tines of a fork, poke holes around the bottom and sides.
Poking holes in the pastry will help keep it from bubbling up as it bakes.
Freeze the crust for 30 minutes. Meanwhile preheat the oven to 350°F.
Blind Bake the Crust
After the crust has chilled, blind bake the crust by lining it with parchment paper and filling it with dried beans or pie weights, if you have them.
To Blind Bake a pie crust, I like to wad up a piece of parchment paper (so that it fits the pan better) and then fill the crust with dried beans. I also set the tart pan on a baking sheet to catch any butter that might drip from the crust.
Bake the crust in the preheated oven for 20 minutes. Remove the parchment paper and beans (or pie weights) and bake for another 7-10 minutes, until the edges and bottom become a light golden brown.
Make the Frangipane Filling
In a large mixing bowl, beat together the softened butter, caster sugar, and salt until soft and fluffy. Add in the almond flour, large egg + the reserved egg white, brandy, vanilla extract, almond extract, and freshly grated nutmeg. Mix until incorporated.
To add a bit of holiday cheer to this recipe, I included a couple tablespoons of Asbach Uralt (German Brandy) to the almond cream, but you could also use Cognac, or even Amaretto. Or if desired, you may skip this ingredient altogether.
Assemble and Bake the Mincemeat Tart
To assemble the tart, spread mincemeat onto the bottom of the cooled crust.
Spoon the almond mixture over the mincemeat and gently spread it to the edges of the crust. Smooth out the surface.
Generously sprinkle sliced almonds over the top.
Bake in preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow to cool on a rack. When ready to serve, unmold the tart and transfer it to a serving plate. If desired, sprinkle the top with powdered sugar.
Serve at room temperature with your favorite tea. This tart will serve 12-16 people.
Browse Similar Categories
Mincemeat Bakewell Tart
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Shortbread Crust
- 1 1/2 cups pastry flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 large egg yolk (save egg white for filling)
- 2 tablespoons cold water
Frangipane Filling
- 1/2 cup Mincemeat (See my Recipe for Fruit and Nut Mincemeat)
- 1/2 cup butter (room temperature)
- 1/2 cup caster sugar
- 1/4 teaspoon salt
- 1 1/3 cup finely ground almond flour
- 1 large egg (plus reserved egg white)
- 2 tablespoons brandy (or cognac)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon freshly ground nutmeg
Topping
- 1/2 cup sliced almonds
- 1/3 cup powdered sugar (optional)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. You’ll need a 9″ tart pan for this recipe.
Prepare the Shortbread Crust
- In a medium bowl, combine the pastry flour, powdered sugar, and salt. Using a blending fork or your fingers, work the butter into the flour until it turns crumbly. Add the egg yolk and water to the flour mixture and combine until it forms a nice dough.
- On a lightly floured surface, roll the dough into a 12″ circle large enough to fit a 9″ tart pan. Carefully transfer the dough to the tart pan, gently pressing the dough to form into the ribbed edges of the pan. (I allowed about 1/2″ of overhang and folded it down along the outside of the tart to help reinforce the pastry.)
- Using the tines of a fork, poke holes around the bottom and sides.
- Freeze the crust for 30 minutes. Meanwhile preheat the oven to 350°F.
Blind Bake the Crust
- After the crust has chilled, blind bake the crust by lining it with parchment paper and filling it with dried beans or pie weights, if you have them.
- (To Blind Bake a pie crust, I like to wad up a piece of parchment paper so that it fits the pan better and then fill the crust with dried beans. I also set the tart pan on a baking sheet to catch any butter that might drip from the crust.)
- Bake the crust in the preheated oven for 20 minutes. Remove the parchment paper and beans (or pie weights) and bake for another 7-10 minutes, until the edges and bottom become a light golden brown. Allow to cool.
Make the Frangipane Filling
- In a large mixing bowl, beat together the softened butter, caster sugar, and salt until soft and fluffy. Add in the almond flour, large egg + the reserved egg white, brandy, vanilla extract, almond extract, and freshly grated nutmeg. Mix until incorporated.
Assemble and Bake the Mincemeat Tart
- To assemble the tart, spread mincemeat onto the bottom of the cooled crust.
- Spoon the almond mixture over the mincemeat and gently spread it to the edges of the crust. Smooth out the surface.
- Generously sprinkle sliced almonds over the top.
- Bake in preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the tart from the oven and allow to cool on a rack. When ready to serve, unmold the tart and transfer it to a serving plate. If desired, sprinkle the top with powdered sugar.
- Serve at room temperature with your favorite tea. This tart will serve 12-16 people.
