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69<br />
Christmas<br />
Mincemeat Slice<br />
This delicious festive slice<br />
can be served warm as a<br />
pud with custard, thick<br />
cream or brandy butter or<br />
simply cool completely and<br />
serve instead of mince pies.<br />
Makes 12-14 slices<br />
Ready in 1 hour 15 minutes,<br />
plus chilling and cooling<br />
Ingredients<br />
225g plain flour<br />
165g unsalted butter, chilled and diced<br />
1 egg yolk blended with 1 tbsp cold<br />
water<br />
75g caster sugar<br />
300g good quality mincemeat<br />
50g ground almonds<br />
2 tbsp flaked almonds<br />
Method<br />
1. Sift the flour into a large bowl and rub in the butter with your fingertips<br />
until the mixture resembles very fine breadcrumbs (alternatively pulse in<br />
a food processor until fine breadcrumbs).<br />
2. Remove 100g of the breadcrumb mixture and cover and chill in the fridge.<br />
<strong>St</strong>ir 25g of the sugar into the remaining mixture, then stir in the egg and<br />
water and mix to a firm dough (adding a little more water if needed).<br />
Knead lightly then wrap in cling film and chill for 30 minutes.<br />
3. Preheat the oven to 200C/180C fan/gas mark 6. Roll out the dough on<br />
a lightly floured surface and use to line a 23cm square tart tin. Prick the<br />
pastry all over with a fork. Line the pastry case with baking paper and<br />
baking beans and bake for 10 minutes. Remove the lining paper and<br />
beans and bake for a further 5-7 minutes until the pastry is crisp and pale<br />
golden. Cool slightly. Reduce the oven temperature to 180C/160C fan/gas<br />
mark 4.<br />
4. Spread the mincemeat in the pastry case. Mix the rest of the sugar and the<br />
ground almonds into the reserved pastry crumb mixture and scatter over<br />
the mincemeat to cover completely.<br />
5. Return the tin to the oven and bake for a further 25-30 minutes or until the<br />
crumble topping is pale golden. Scatter over the flaked almonds and leave<br />
to cool before removing from the tin and cutting into 12-14 thin slices.<br />
TIP: Add some finely chopped toasted hazelnuts or walnuts to the crumble topping for an extra nutty flavour.