Mr Kipling Festive Bakewell Tarts, 6 each

Product Information

This gives the tart a really Christmas flavor and also results in a more moist, almost sponge-like cake. Keeping the pies in their foils, place the pies onto a baking tray and place the tray on the middle shelf of a preheated oven at 190°C/375°F/Fan 170°C/Gas Mark 5 for 6 minutes. With toasted almond flakes and a dusting of sugar snow, this traybake looks just as good as it tastes.

Mr Kipling knows that sometimes it’s the smallest things, that can have the greatest meaning - like an exceedingly good cake from Mr Kipling. Sometimes it's the simple moments that bring the greatest pleasure, like the first bite of our deliciously tempting Festive Bakewell Tarts.You can also make your own pastry case but I like to use ready made ones to save time – plus I’m a little bit useless at making pastry! Pastry cases with a layer of plum and raspberry jam (9%) and almond flavour sponge (18%), topped with fondant icing (30%) and mixed coloured sugar pieces.

You can make your own pastry case for this Christmas tart but I like to use ready made ones to save time – plus I’m a little bit useless at making pastry!I thought this would be a great alternative to mince pies but if you’d rather, you can use normal jam for a classic bake like a traditional bakewell tart from Bakewell or you could even use mincemeat for a real festive taste.

A light shortbread base is topped with a generous layer of brandy mincemeat and smothered in almond brandy frangipane. We take care to make sure product details are correct but the information shown, including vegan and vegetarian suitability, ingredients, and alcohol by volume (ABV) may change.Really helps out a single Dad of 2, kids still get good quality branded snacks, and keeps me away from resorting to food banks. It is important to note that while every effort has been made to ensure the accuracy of product information, food products are subject to reformulation, and thus, ingredients, nutritional content, and dietary and allergen information may be subject to change. Whilst the tart is cooling, make your frangipane by first creaming together the butter and sugar until light and fluffy. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough.