Every Christmas I am always asked by family to make Frangipani mince pies so I thought I would make a large tart this year for a family gathering.
It is delicious with some rum butter or cream for a lighter dessert on Christmas Day or perfect for a Boxing day buffet.
Start by making the pastry. Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Now to make the filling, put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.
Line a round 23cm tart tin with the pastry and spread the mincemeat in a smooth even layer.
Spread the filling on top of the mincemeat and when level sprinkle on the flaked almonds.
Bake for 35-40 minutes until golden brown.
Mincemeat Frangipani Tart
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 35-40 minutes
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
150g Self Raising Flour
150g Unsalted Butter (room temperature)
150g Caster Sugar
90g Ground Almonds
3 Large Eggs
1tsp Almond Extract
5 tbsp Mincemeat
3 tbsp Flaked Almonds
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.
Line a round 23cm tart tin with the pastry and spread the mincemeat in a smooth even layer.
Spread the filling on top of the mincemeat and when level sprinkle on the flaked almonds.
Bake for 35-40 minutes until golden brown.
Equipment Used
Sarah's Extra Slice........
I do not blind bake my pastry case as the pastry always bakes well without needing to. My flan tin is Alan Silverwood 23cm.