Marzipan Mince Tart

recipe

Marzipan Mince Tart

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Less fiddly than individual mince pies, this tart makes a very attractive 'tray bake'. Make it in a Swiss roll tin and top with pastry, latticed if you wish

Ingredients

400g plain flour
200g butter, chilled and diced
2 tbsp caster sugar
grated zest of 2 oranges and their juice, chilled
250g marzipan
400g mincemeat
You will also need a Swiss roll tin and baking parchment. If you use ready-made mincemeat, you can dress it up by pouring a miniature of Grand Marnier or Cointreau into the jar the day before you start making the tart

Serves: 10 Preparation: 45 Total Time: 45min

Directions

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Preheat the oven to //gas mark Crumble the flour and butter together, by hand or in a food processor. Stir in the sugar, zest and enough juice to bind, adding iced water if necessary.
Line a standard Swiss roll tin with greased baking parchment, long enough and wide enough for you to use it to ease the baked tart out of the tin.
Divide the pastry in half. Roll out one piece to fit the tin. Roll out the marzipan as thinly as possible to fit on top of the pastry, cutting and patching if necessary, but leave a plain border of about ?cm to allow the mixture to spread. Brush the border with milk.
Spoon the mincemeat on top, spread it to the border. Roll out the second piece of pastry to fit, and press it down to seal the edges. Decorate the edges with a fork or spoon handle if you wish. Prick the pastry all over with a fork and bake for about minutes, until the pastry is crisp and pale golden. Remove from the oven, and carefully transfer from the tin to a wire rack after about minutes.
Serve warm as a pudding with custard, ice-cream, yoghurt or cream; or cold, cut in smaller pieces, for teatime.
For a chilled fruit dessert to serve with the tart, make a mixed orange salad of mandarins, clementines, and navel and Valencia oranges with roasted flaked almonds, rose water and orange flower water.