With baking (same goes for cooking) it is important to keep learning. Which inevitably means making mistakes – as in this case, where I thought a festive version of the classic Bakewell Tart might work pretty well, substituting the usual raspberry jam for some mincemeat laced with brandy.
It was inferior to the original – and here’s the important bit, I understand why its not as good, meaning I’ve learned something. Great!
And why is it not as good? Too sweet, there’s no sharp fruitiness to counterbalance the richness of the frangipane, which there IS if you use raspberry jam. The mincemeat is ALL sweetness and no fruity acidity, so it’s hopeless against the frangipane.
Other than that I’m pleased with the tart – got the pastry spot on, the frangipane is lovely and I’ve cooked it all at the right temperature to achieve the gently browned surface and moist frangipane layer.