Mary Berry Mincemeat Traybake Food

STARRY MINCEMEAT SLICES

Steps:

• Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly.
• Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart - don't go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking.
• Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.

MARY BERRY'S MINCEMEAT LOAF CAKES

Steps:

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

MINCEMEAT AND MARZIPAN TART

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the pastry, measure the flour, butter and icing sugar into a food processor and pulse until the mixture resembles breadcrumbs (take care not to over-process the pastry as it will make it tough). Set aside a tablespoon of the beaten egg for the glaze and add the remaining egg to the processor. Pulse again until the pastry just comes together. Put the pastry on a floured work surface and knead until it comes together to form a ball.
• Reserve a quarter of the dough for the stars and roll out the remaining pastry to the thickness of a pound coin. Line the base and sides of the tin with pastry and prick with a fork. Chill for 15 minutes.
• Spread half the mincemeat over the base of the pastry and scatter over the grated marzipan. Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14). Arrange the stars on the top of the tart and brush with the reserved beaten egg.
• Bake for 25 minutes, or until the pastry is golden-brown and crisp. Set aside for 10 minutes to cool slightly before removing from the tin.
• Serve the tart warm, dusted with icing sugar and with the brandy cream alongside.

MARY BERRY'S BAKEWELL TART

Steps:

• Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
• Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
• Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
• Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
• Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
• Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
• Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
• Cut into slices and enjoy!