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Posted 20 hours ago

Mr Kipling Festive Bakewell Tarts, 6 each

£9.9£99Clearance
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About this deal

Mr Kipling trade marks, designs and logos appearing on this pack are owned by the Premier Foods Group. 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. If you are not completely satisfied, or if you have any questions or comments, please retain the packaging and contact our consumer care team.

We track calories and 7 key nutrients - carbs, sugar, fibre, protein, fat, saturated fat and sodium.Trim off any extra bits and use your fingers to press the dough into the corners and sides of the tin. 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. In this Christmas Bakewell tart, the jam has been replaced by a thick, meaty layer of sweet mincemeat and just a tiny pinch of mixed spice in the frangipane topping.

Mr Kipling Festive Bakewell Tarts (2 Packs of 6x43g) Treat your tastebuds to the delightfully tempting Mr Kipling Festive Bakewell Tarts. Sometimes it's the simple moments that bring the greatest pleasure, like the first bite of our deliciously tempting Festive Bakewell Tarts.Crack in the egg, add the almond extract and add the tablespoon of flour (this will stop the mixture from curdling), mix until fully incorporated. A cookie is a small file of letters and numbers that we put on your computer with your knowledge and consent.

Made with light pastry cases filled with a wonderful layer of plum and raspberry jam inside of an almond flavour sponge, topped with soft icing and decorated with sprinkles. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. 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!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!

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