I made this last year (as you’ll see by my old kitchen table) and then forgot to post it until it was well past mincemeat season. And although I only have one mediocre photo I didn’t want to lose it altogether – it’s so delicious, and different from any other cookie or bar I’ve made. It’s more bar than pie, despite its wedge shape, and the rubble of butter, sugar, flour and almonds that make up the base and topping is the perfect vehicle for all kinds of preserves, lemon curd, fig jam – you name it.
But I particularly like it as a means of getting mincemeat to my mouth without having to bother with tarts. And I imagine it’s not just me left with half a jar of mincemeat in my fridge this week.
2 cups all-purpose flour
1 1/2 cups sliced or slivered almonds
3/4 cup sugar
1/4 tsp. salt
1 cup butter, at room temperature
1 tsp. vanilla or almond extract
1/2-1 cup mincemeat, fruit preserves, fig jam, lemon curd, chopped chocolate, or anything else you want to use
Preheat the oven to 350F.
In the bowl of a food processor, pulse the flour, almonds, sugar and salt until well blended and the nuts are finely ground. Add the butter and vanilla or almond extract and pulse until well combined and crumbly. The mixture should hold together when you squeeze it.
Divide a little more than half the mixture between two 8 or 9-inch cake pans, 8×8-inch pans, fluted tart pans or one 9×13-inch pan. Press evenly into the bottom of the pan. Spread with mincemeat, preserves, or whatever you want to top it with, then sprinkle the rest of the crumble mixture overtop, squeezing slightly as you go. Bake for 30 minutes, or until pale golden around the edges and set.
Cool before cutting into wedges or squares. Serves 16-20.