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Jus-Rol Shortcrust Sheet320g
320gItem price
£1.25Price per unit
£3.91/kgThis take on tradition looks stunning with the meringue top and has a delicious almond layer hidden underneath the mincemeat.
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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.
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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