If you are looking for a variation to your usual mincepies these bars are simple to make and taste delicious!
Mincemeat Crumble Traybake
- 1 egg
- 125g caster sugar
- 250 plain flour
- 125g salted butter in small cubes
- (or a packet of ready made sweet crust pastry you need around 275g)
- 1 x 411g jar ready made mincemeat (or home made if you are so inclined!)
- 1 dstp Grand Marnier/Cointreau /brandy
- zest of one clementine
- 50g plain flour
- 50g ground almonds
- 50g soft brown sugar
- 50g salted butter cubed
- 50g almond flakes
Butter and line with non stick baking parchment a 29x19cm shallow baking tray. a quick and easy way to line your tin – Firstly butter generously this will help the baking parchment to stick and make lifting out much easier. Cut the paper so its large enough to sit in the tray and pop over the edges – again lifting out at the end will be easier. Squsih the paper into the tray, then where the corners are snip down to the base of the tray, tuck the snipped edged behind each other and hey presto!
To make the pastry put all the ingredients into a food processor and blitz until it starts to come together as a dough.
Tip out and briefly knead into a ball, then pop in the fridge for half an hour in a plastic bag. Don’t skip this step it will help when you roll the pastry later.
After the half hour resting roll out half the dough on a generously floured worktop.
Keep turning the pastry to make sure it isn’t sticking and this will help keep the dough even and in a rectangle shape. Roll until it is a little bigger than your tray all round. To transfer into the tray fold each end into the middle then lift into the centre of the tray, unfold and gently press into the corners.
Don’t worry if it breaks or isn’t quite big enough, this pastry is super forgiving and you can squish it back together or use a spare bit from one end to patch up any holes!
Back into the fridge for 20mins, this will help stop the pastry shrinking too much.
Preheat the oven to 200C with a baking sheet on the oven shelf.
Make the mincemeat filling by mixing in the liqueur and the clementine zest, put on one side.
To make the crumble topping put all the ingredients, except the almond flakes, in a large bowl and rub between your finger tips to incorporate all the ingredients together. Keep going until the mixture resembles breadcrumbs and there are no lumps of butter. Stir in the flaked almonds.
If you want to make this without the nuts use 150g flour and 75g each of butter and sugar, then rub in.
Once the pastry has rested for 20mins bring out if the fridge and trim the edges of the pastry to neaten it but leave a little over hang on the edges of the tray.
Cover the bottom of the pastry with an even layer of mincemeat. Cover with the crumble mixture.
Turn the oven down to 180C and bake on the baking sheet for 30 mins or until golden brown and bubbling nicely.
Allow to cool completely and remove from the tray, cut into squares