Cook completely up to 24 hours ahead and reheat in a moderate oven until warm.This is yet another new version of mince pie, and is so much quicker to make. It looks impressive too.
SERVES 6 – 8
FOR THE SHORTBREAD CRUST
175g (6 oz) plain flour
75g (3 oz) butter
40g (1½ oz) icing sugar
grated zest of 1 orange
FOR THE TOPPING
225g (8 oz) marzipan, coarsely grated
410g jar of good mincemeat
about 2 red skinned dessert apples, thinly sliced
Preheat the oven to 180°C/160°C fan/gas 4.
Measure the shortbread crust ingredients into the processor and whiz until the mixture comes together (do not add any liquid).
Roll the pastry out on a floured flat baking sheet to form a round about 25cm (10 inches) in diameter. Using your thumb and index finger, pinch the pastry all the way around the outside to form a crimped edge.
Mix half the grated marzipan with the mincemeat and spread over the shortbread circle, leaving a 1cm (½inch) gap around the edge. Arrange the apples in an overlapping spiral over the mincemeat and sprinkle with the remaining marzipan.
Bake in the preheated oven for about 25 – 30 minutes, until the shortbread is pale golden brown and crisp at the edges.
Cook completely up to 24 hours ahead and reheat in a moderate oven until warm.
Cut into wedges and serve warm.
AGA COOKING Slide the baking sheet on to the floor of the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for about 10 minutes until pale straw colour. Transfer to the simmering oven until cooked through, about 20 minutes.