Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
Prep:20 mins Cook:25 mins
Nutrition per serving
375g pack sweet shortcrust pastry
a little flour, for dusting
50g Madeira cake
50g ground almonds
25g caster sugar
50g butter, softened
1 egg yolk
3 tbsp candied peel
100g marzipan, finely diced
25g toasted flaked almonds
icing sugar, for dusting
Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles – you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case.
Whizz the cake, ground almonds, caster sugar, butter and egg in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.
Heat oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.
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