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Ingredients
320g pack ready rolled shortcrust pastry sheet
200g marzipan
3 eggs, separated
12 tbsp mincemeat (approx. 180g)
120g caster sugar
Method
Preheat the oven to 180ºC, gas mark 4. Roll the pastry out to a 37cm x 27cm rectangle, then cut it into 6 even rectangles and use to line 6 x 9cm diameter tart cases, leaving the excess pastry hanging over the edges. Prick the bases a few times with a fork, then line with baking parchment and put on a baking tray. Fill the cases with baking beans and bake for 15 minutes.
Meanwhile, in a food processor, whizz together the marzipan and 2 egg yolks until thick and smooth (put the third yolk in the fridge or freezer to use at a later date); set aside. Remove the baking beans and parchment from the pastry and bake for another 5 minutes, until crisp and golden. Divide the marzipan mixture between the pastry cases and bake for a further 10 minutes.
Use a serrated knife to trim the excess pastry from the tart cases. Spoon 2 heaped tbsp mincemeat on top of the marzipan for each case. In a clean bowl using electric beaters, whisk the egg whites to soft peaks, then add the sugar 1 tbsp at a time, whisking constantly, until the mixture is shiny and stiff. Spread the meringue on top of the mincemeat and bake for 6-8 minutes, until golden.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,390kJ/ 569kcals
Fat
20g
Saturated Fat
8.3g
Carbohydrates
86g
Sugars
64g
Fibre
2.4g
Protein
9g
Salt
0.6g
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