Christmas mince pie frangipane tart
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Christmas mince pie frangipane tart
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This Christmas mince pie frangipane tart is really a large mince pie with an almond frangipane topping.
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Ingredients
Pastry:
- 125 gm butter cold
- 90 gms castor sugar
- 1 large egg
- 250 gms plain flour
Frangipane:
- 100 gms castor sugar
- 100 gms butter
- 100 gms almond flour finely ground almonds
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup fruit mince
- a handful of flaked almonds
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Instructions
- Preheat the oven to 180C/ 350F
To make the pastry:
- Whiz the butter and sugar in a food processor until combined. Add the egg and mix for 30 seconds. Add the flour and process briefly until the pastry comes together. Knead it briefly on a floured surface and then wrap it in cling/plastic and let it rest in the fridge for 30 minutes.
While it is resting make the frangipane mix.
- Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla and mix to combine. Fold the almond flour in by hand.
- Roll the chilled pastry out on a floured surface and line a 22cm loose bottom tart tin with it. Line this with baking paper and fill with rice / dried beans / baking weights and bake blind for 10 minutes.
- Remove from the oven and removed the paper and the weights and then bake the pastry for a further 10 minutes.
- Spread the fruit mince over the bottom of the pastry and then top with the frangipane mix.
- Scatter over the flaked almonds and bake the tart for 20 minutes until golden. If it starts turning too dark before the 20 minutes is up, place a loose piece of tin foil loosely over the tart to prevent over-browning.
Notes
- The pastry tart can be made in advance.
- Store in a sealed container.
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