Mr Kipling Festive Bakewell Tarts, 6 each

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But you can also have it for dessert and it’s perfect for taking to a festive gathering, school bake sale or dinner party. 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! In this Christmas Bakewell tart, the jam has been replaced by a thick, meaty layer of sweet mincemeat and just a tiny pinch of mixed spice in the frangipane topping.

The Festive Bakewell Tart is a lovely bake for the festive season or a Classic Tart can be enjoyed all year round. A cookie is a small file of letters and numbers that we put on your computer with your knowledge and consent. Add 1–2 tablespoons cold water, or just enough to bring the pastry together into a soft, malleable dough.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. Be mindful that the tart will shrink whilst in the oven, so you’ll want to leave a bit of height on the edge.

Ingredients Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Glucose Syrup, Plum and Raspberry Jam (Glucose-Fructose Syrup, Plum Purée, Sugar, Raspberry Purée, Gelling Agent (Pectin), Acid (Citric Acid), Acidity Regulator (Sodium Citrates), Colour (Anthocyanins), Preservative (Potassium Sorbate), Flavouring), Water, Icing Sugar, Mixed Coloured Sugar Pieces (Sugar, Water, Colours (Titanium Dioxide, Chlorophyllin), Glucose Syrup, Glazing Agent (Shellac), Colouring Foods (Extracts of Radish, Blackcurrant, Lemon)), Skimmed Milk Powder, Whey Power (Milk), Dried Egg White, Soya Flour, Salt, Emulsifiers (Sorbitan Monostearate, Mono- and Diglycerides of Fatty Acids, Polysorbate 60), Dextrose, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Milk Proteins, Preservatives (Potassium Sorbate, Sulphur Dioxide), Humectant (Vegetable Glycerine), Flavouring, Colour (Lutein) Nutritional Information Typical values per bakewell (43g): Energy 870kJ/192kcal, Protein 1. If you’re looking for other festive bakes to make why not try our Mincemeat Bakewell Tarts, Sponge Topped Mince Pies or Mince Pie fudge?Sometimes it's the simple moments that bring the greatest pleasure, like the first bite of our deliciously tempting Festive Bakewell Tarts. A light pastry case filled with a layer of fruity plum and raspberry jam, moist almond sponge and soft icing. 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!

Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores.

If you have the pastry making skills needed then feel free to make your own tart case using all the classics – plain flour, sugar, butter and a well used tart tin all on a lightly floured surface!

This twist on a traditional bakewell tart recipe is a classic almond topped tart with a frangipane filling but you can also top it with glace icing and decorate it with cherries for an iced tart or festive Cherry Bakewell instead. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Mr Kipling knows that sometimes it’s the smallest things, that can have the greatest meaning - like an exceedingly good cake from Mr Kipling. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. A Bakewell Tart is such a classic recipe that I thought I’d try it with a festive twist using Christmas jam.

Mr Kipling Festive Bakewell Tarts (2 Packs of 6x43g) Treat your tastebuds to the delightfully tempting Mr Kipling Festive Bakewell Tarts. 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. 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. Once the tart has completely cooled, mix the icing sugar with 1-2 tablespoons of water until you have a thick but pourable consistency.