Christmas Frangipane Tart
150g plain flour
75g unsalted butter at fridge temperature
50g icing sugar
1 egg yolk
1 jar of good quality mincemeat (411g)
100g softened butter
100g caster sugar
1 tbsp plain flour
100g ground almonds
A few drops of almond extract
- Start by making the pastry. Put the flour into a mixing bowl and add the cold butter in small pieces. Rub the mixture between your fingers until it resembles fine breadcrumbs. Add the icing sugar and mix before adding the whole egg. Using your hands, mix until the pastry forms a ball. You may need to add a drop of water If the mix is too dry, but don’t make the mixture too wet or overwork it. Wrap the dough in clingfilm and chill for at least half an hour.
- Preheat the oven to 180ºc. Grease an 8” loose bottomed tart tin. Remove the pastry from the clingfilm and place on a floured work surface. Roll out until the pastry will easily cover the diameter of the tart tin and carefully place into the greased tin. (Tip – I place the rolling pin halfway along the pastry, carefully lift one edge and fold over the rolling pin. You should then be able to lift the rolling pin, with the pastry, and place over the tin).
- Push the pastry into the corners of the tin and leave a small amount of pastry overlapping the top of the tin. If the pastry tears, then just patch it with some spare pastry (don’t leave any holes!). Cover with baking parchment and baking beans (you can also use dried rice/ lentils or chickpeas) and cook for 20 minutes. Remove the tin from the oven, take out the parchment and beans and return to the oven for 5 minutes. Remove the tin from the oven and cool before trimming the top edges of the pastry (leave the pastry case in the tin). Your pastry case has now been blind-baked and is ready for the filling.
- In a clean mixing bowl add the softened butter and sugar and beat until smooth and well mixed. Add the egg and beat again. Finally, fold in your ground almonds, flour and drops of almond extract. Set aside.
- Put the mincemeat into the bottom of the pastry case and even out. Spoon the frangipane mix over the mincemeat and smooth. Top with a handful of chopped almonds (optional) and bake at 180ºc for approx. 30 minutes (You want a slight wobble in the centre). Leave to cool before removing the tart from the tin.