We love mince pies in our house but they can get a bit boring sometimes. We also love Bakewell Tarts, which I’ve found out recently are really easy to make. So when I saw an idea for mince pies with a Bakewell topping in a magazine recently, I just had to have a go. Of course the ones in the magazine were not GF, so I just adapted some recipes I already had and the result was fantastic. Just use whatever pastry you normally use, however, if you need a pastry recipe, do let me know and I might just publish my secret fail-proof gluten-free pastry recipe!!
In this instance I used 2/3 Doves plain flour and 1/2 Juvela Fibre Mix (I sieved it to take out the worst of those really hard bits that get stuck in your teeth) to give it a slightly mottled look. The topping is really simple (see below) and then you can either add an almond on each or dust with sieved icing sugar as preferred. I cut some stars out of thick paper (draw round a star cutter if you have one, or print some out from your computer) and used them as a template to create a contemporary look.
The pies in the picture above were actually my entry into a local Mince Pie Competition recently, but I didn’t win, apparently because they were not strictly “pies.” I did get third place (no prize though unfortunately), however, the judges did say later, if the judging had been on looks alone, I would have won easily, which is nice to know.
So, if you’re a bit bored with the same old mince pies every Christmas, give these a go, you won’t regret it as they are quite delicious and just that little bit different.
And while we’re getting all festive here, I’d just like to take this opportunity to wish you all…
Christmas Bakewell Tart Pies
Makes about 24
- 250g (approximately) GF pastry (chilled)
- 1 jar GF mincemeat
- 2 eggs
- 60g butter, melted
- 100g caster sugar
- 75g ground almonds
- Icing sugar to decorate
- Whole blanched almonds to decorate (optional)
- Heat the oven to 190c/170c fan/gas 5.
- Use a shallow 12 hole bun tin (or a 24 hole mini bun tin if you want to make tiny ones) and use the pastry to line the tin.
- Spread a small amount of mincemeat in the base of each pastry case.
- In a bowl, beat together the eggs, melted butter, sugar and ground almonds until well mixed.
- Spoon into the pastry cases on top of the mincemeat.
- Top each tart with an almond if using.
- Bake for 20 minutes until risen and golden.
- Remove from the oven and allow to cool for 5 minutes.
- Dust with icing sugar if desired.
- Eat warm with ice cream, cream or custard, or allow to cool on a wire rack.