Christmas baking, is there anything better? There has to be something said for a festival that brings about so much rich and gorgeous tasting foods.
This is my recipe for Festive Slice. I have to admit there is very little to this, and if you're not a pastry maker, just buy that too!
1. The Pastry layer:
225g plain flour
100g baking fat (or a mix of butter and lard/shortening)
Rub the fat into the flour until you get breadcrumbs (or blitz in a food processor like I do)
Add up to 2 tablespoons of water to bind.
Roll out to fit your tray.
2. The Marzipan layer:
This is my favourite bit!
Take a good sized piece of marzipan, I used about 250g (half a pack of the natural version).
Roll out until big enough to cover the base of the pastry-lined tray.
3. The Mincemeat Layer:
We're getting even more festive now. I used 2 jars of mincemeat. You can use your own, I tend to buy it and then add extra nice things like extra brandy, vanilla and orange zest. But that's your call.
We're almost there...
4. The Crumble Layer.
This is were it turns from a mince pie to something a bit more special.
100g self-raising flour
Rub the butter and flour together, then stir through the sugar and almonds.
Scatter this over the top of the tart.
Bake in a pre-heated oven (190ºC, 375ºF, Gas Mark 5) for 20-25 mins.
When it's all bubbly and golden remove from the oven and leave to cool.
Don't try and cut this before it's cooled as it will all try and run away!