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Christmas mince pie frangipane tart
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Christmas mince pie frangipane tart

This Christmas mince pie frangipane tart is really a large mince pie with an almond frangipane topping. 

Prep Time
10 mins
Cook Time
40 mins
Servings: 12 tart
Course: Dessert
Cuisine: British

Ingredients

Pastry:
  • 125 butter cold, gm
  • 90 caster sugar
  • 1 egg large
  • 250 plain flour
Frangipane:
  • 100 caster sugar
  • 100 butter gms
  • 100 almond flour finely ground almonds
  • 1/2 tsp vanilla extract
  • 1 egg large
  • 3/4 cup mincemeat fruit mince
  • almond flaked, a handful

Instructions

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  1. Preheat the oven to 180C/ 350F 
To make the pastry:
  1. 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.
  1. 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.
  2. 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.  
  3. Remove from the oven and removed the paper and the weights and then bake the pastry for a further 10 minutes.  
  4. Spread the fruit mince over the bottom of the pastry and then top with the frangipane mix.  
  5. 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.