Mincemeat Torta Sbrisolona
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.
Torta Sbrisolona
AuthorJulie
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, 8x8-inch pans, fluted tart pans or one 9x13-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.
Ingredients
Directions
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, 8x8-inch pans, fluted tart pans or one 9x13-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.
It has been many years since I lived in Calgary and used to many my own mincemeat. However this is my kind of pie recipe with no pie crust to struggle with.
Way easier Bellini!
I have never cooked anything with mincemeat before, but I do love me a mince pie if it’s made not too sweet. This looks amazing, and what a clever idea to make a mincemeat tart 😀 x
Hi Julie
had to tell you how awesome my mom is. She special ordered a copy of Alice Eats for me for Christmas! I was SO surprised! I have been wishing for Grazing for years, but this is my first real Julie VR book of my very own that I didn’t have to keep borrowing from the library!
Love it! Been a huge fan of yours for many years! Grazing got me hooked. Had asorld record of number of times borrowed at the library! Cant wait to FINALLY complete my collection of your cookbooks. My father in law is a big fan of your Grandmas Marmalade cookies. Made them years ago when I found One Smart Cookie at the library, been a favorite since!
Thanks for your awesome blog too, a part of many family celebratory meals! My kids LOVE the peanut butter hot chocolate recipe!
Kelly! Thanks so much for your kind words – you totally made my day! Happy new year!!