Mincemeat shortcake slice
- December 2004
- Serves 8
- Takes 1 hour 45 minutes to make, plus chilling
This mincemeat shortcake slice recipe is a real Christmas treat, especially served with lashing of cream or custard.
- 39.1g (21.8g saturated)
- 112.2g (80.3g sugars)
- 250g currants
- 125g sultanas
- 125g raisins
- 75g natural glacé cherries, chopped
- 100g blanched hazelnuts, chopped
- 1kg Bramley apples, peeled, cored and roughly chopped
- 250g dark muscovado sugar
- 1 tsp ground mixed spice
- ½ tsp ground cinnamon
- Finely grated zest and juice of 1 small orange
- 4 tbsp brandy
For the shortcake
- 250g unsalted butter, softened
- 90g golden or white icing sugar, plus extra to dust
- 1½ tsp vanilla extract
- 250g plain flour
- Make the mincemeat. Put all the ingredients except the brandy into a large saucepan and mix to combine. Place over a low heat, stirring to dissolve the sugar, then increase the heat slightly and simmer for 30 minutes. Cool slightly, then mix in the brandy. Set aside 600g for the pudding. (Spoon the rest into warm, sterilised jars. Seal and store in a cool place for up to 6 months.)
- When the mincemeat is cool, make the shortcake. Put the butter, icing sugar and vanilla into a bowl, and use an electric whisk to cream until pale and fluffy. Sift over the flour with a pinch of salt, and mix until smooth. Press some of mixture into the base of the tin until you have a even layer, about 3mm thick. Spoon the rest into the piping bag and pipe a layer along the inside edges of the tin – this will help release the slice from the tin when cooked. Freeze for 10 minutes to chill.
- Preheat the oven to 190°C/fan170°C/gas 5, and put in a baking sheet to heat up. Spoon the mincemeat you set aside into the shortcake case. Pipe the remaining shortcake on top in a diamond pattern. (You can cover it and freeze for up to 1 month at this point.) Bake on the hot baking sheet for 30-35 minutes, or until golden. Cool slightly in the tin, then carefully remove. Serve warm in slices, dusted with icing sugar and drizzled with cream.
You’ll need a 35 x 11cm tranche tin (from cook shops) or a 23cm shallow, round fluted flan tin, plus a piping bag fitted with a 1cm star nozzle.
This tart is fantastic served warm with cream or lashings of custard. Assemble in advance, then freeze, unbaked and covered in cling film, for up to 1 month. Defrost at room temperature then bake until golden.
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