I don’t usually think of myself as a baker, but these festive Bakewell tarts turned out absolutely majestic! They remind me of my childhood because my mum makes the most amazing Bakewell tarts, and the smell while they bake is just magical. I followed her trusty recipe but made a fun twist by swapping the usual jam with mincemeat and adding fresh orange juice and zest for a Christmas vibe. To make it even better, I served them with a drizzle of creamy Baileys trust me, you’ll want to save this recipe for your holiday celebrations!
Method
Preheat the Oven
First things first, preheat your oven to 180°C (350°F). This ensures it’s at the perfect temperature by the time your tarts are ready to bake.
Prepare the Orange Zest and Juice
Next, zest two fresh oranges carefully, making sure to only get the bright outer skin and avoid the bitter white pith underneath. Then squeeze the juice from half of one orange and set it aside. This fresh orange zest and juice will give your tarts that lovely festive citrus flavor.
Make the Pastry
Now it’s time to prepare the pastry. In a large mixing bowl, combine all your dry ingredients the plain flour, self-raising flour, and sifted icing sugar along with the butter and margarine. A little tip here: use room-temperature butter but cold margarine. This mix helps create a perfect flaky texture. Also, keep your hands cold while mixing to stop the fats from melting too quickly. Work the ingredients together until you form a crumbly dough. Then, slowly add 2 to 3 tablespoons of the fresh orange juice and knead the dough gently for about a minute. Be careful not to overwork it; you want a soft but manageable dough.
Roll and Shape the Pastry
Sprinkle some plain flour on your work surface to stop the dough from sticking. Divide the dough into six equal balls, then roll each one out until it’s very thin—just a couple of millimeters thick. Carefully lift each rolled piece and press it into your 4-inch tart tins with removable bases, gently pushing the dough into the edges and corners. Use your fingers to trim any excess dough at the top for a neat finish.
Prepare the Frangipane Filling
While the pastry is ready, it’s time to make the frangipane. In another bowl, mix together the eggs, sugar, margarine, ground almonds, and freshly grated orange zest. Stir the ingredients well until you get a smooth and creamy mixture. This filling adds a nutty sweetness that pairs perfectly with the mincemeat.
Fill the Tarts
Spoon about one tablespoon of mincemeat into the base of each tart shell. Spread it evenly with the back of the spoon so it forms a nice, smooth layer. Then, heap a generous tablespoon of your frangipane mixture on top of the mincemeat and smooth it out to cover completely.
Bake to Perfection
Place the filled tarts in your preheated oven and bake them for about 22 minutes. You’ll know they’re done when the pastry looks crisp and golden, and the frangipane has puffed up slightly and set. Be sure to let the tarts cool fully before you try to remove them from the tins, as this helps them hold their shape.
Finishing Touches
Once cooled, carefully pop the tarts out of their tins. For an extra special touch, dust them lightly with sifted icing sugar. If you like, drizzle some Baileys cream over the top before serving to add a creamy, festive finish.
Necessary Tools
- Mixing bowls
- Measuring scales and spoons
- 4-inch tart tins with removable bases (makes 6)
- Rolling pin
- Zester or grater
- Spoon for spreading
- Oven
Festive Bakewell Tarts with Mincemeat & Orange Frangipane (Christmas Recipe)
Cuisine: BritishDifficulty: Easy6
servings15
minutes22
minutes37
minutesIngredients
Pastry:
75g plain flour
75g self-raising flour
50g butter (room temperature)
50g margarine (cold)
25g sifted icing sugar
2-3 tbsp fresh orange juice
Filling:
400g mincemeat
2 eggs
100g sugar
100g margarine
200g ground almonds
Zest from 2 oranges
Directions
- Preheat your oven to 180°C (350°F).
- Zest two oranges and squeeze juice from half an orange. Keep the juice aside for later.
- To make the pastry, put all the dry ingredients and fats in a bowl but don’t add the orange juice yet. Mix until a dough forms. Here’s a trick: use room-temperature butter nd cold margarine, and keep your hands cold while mixing!
- Add 2-3 tablespoons of the fresh orange juice and knead gently for about a minute.
- Lightly flour your surface and divide the dough into 6 equal balls. Roll each ball out until thin (a couple of millimeters). Press the dough into your tart tins, then trim the edges with your fingers.
- Make the frangipane filling by mixing eggs, sugar, margarine, ground almonds, and orange zest until smooth.
- Add a tablespoon of mincemeat into each tart shell, spread evenly. Then spoon on a heaped tablespoon of frangipane, smoothing it out on top.
- Bake for 22 minutes. They should be golden and crisp on top! Let them cool before carefully removing from the tins.
- Dust with icing sugar and drizzle with Baileys cream if you like. Enjoy!
Notes
- When mixing the pastry, keeping your margarine cold and your butter at room temperature helps create the perfect flaky texture.
- Don’t over-knead the dough; this can make it tough. Just mix and knead gently.
- If your pastry feels too soft or breaks, don’t panic! You can easily patch it up by pressing the dough back together or using a little extra flour on your hands.
- Let the tarts cool fully before removing from the tins, or they might break apart.
Serving Suggestions
Serve these tarts warm or at room temperature with a dollop of whipped cream, custard, or a splash of Baileys cream for a special festive treat. They’re perfect for holiday parties or a cozy family dessert after dinner.
Fun Fact
Did you know that Bakewell tarts come from a town called Bakewell in England? They’re named after this place and have been enjoyed for hundreds of years!
Conclusion
These festive Bakewell tarts bring a cozy, citrusy twist to a classic favorite. They’re easy to make, smell amazing, and taste even better especially with a little Baileys cream on top! Whether you’re baking for family or friends this Christmas, these tarts will add a special sparkle to your holiday table. Give this recipe a try, and you might find yourself baking more than you thought possible!
