Festive Mince Pie Frangipane Tart

Name: Festive Mince Pie Frangipane Tart
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 12
Ingredients: 150 g plain flour plus extra for dusting; 75 g butter cubed; 50 g icing sugar; 1 egg, separated; 150 g cranberry sauce; 1 tbsp icing sugar for dusting; 100 ml double cream to serve; 100 g butter softened; 100 g golden caster sugar; 2 eggs, beaten; 150 g ground almonds; 50 g self-raising flour; 100 g mincemeat; 2 tbsp flaked almonds

A stunning holiday dessert that combines the classic spiced flavors of mincemeat with a rich, buttery almond frangipane. Encased in a crisp, homemade shortcrust pastry and layered with tart cranberry sauce, this tart is an elegant alternative to traditional mince pies.

Servings12 Portions

Prep Time35 Mins

Cook Time65 Mins

Difficulty

Intermediate

Ingredients

plain flour plus extra for dusting
150 g
butter cubed
75 g
icing sugar
50 g
egg, separated
1
cranberry sauce
150 g
icing sugar for dusting
1 tbsp
double cream to serve
100 ml
butter softened
100 g
golden caster sugar
100 g
eggs, beaten
2
ground almonds
150 g
self-raising flour
50 g
mincemeat
100 g
flaked almonds
2 tbsp

Step-by-Step Instructions

To make the pastry, place the plain flour and 75g of chilled, cubed butter into a food processor. Blitz until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips in a large bowl. Pulse or stir in 50g of icing sugar.

Whisk the egg yolk with 1 tablespoon of cold water. Add this to the flour mixture and blitz or stir until the dough begins to clump together. If it feels too dry, add more water 1 teaspoon at a time. Gather the dough into a ball, flatten it into a disc, wrap in plastic, and chill for at least 30 minutes.

On a lightly floured surface, roll the chilled pastry into a 30cm circle about 0.5cm thick. Carefully line a 20cm fluted tart tin with the pastry, pressing it into the edges and leaving the excess overhanging the rim. Chill the pastry case for another 30 to 60 minutes.

Preheat your oven to 200°C (180°C fan/gas 6). Line the pastry case with scrunched-up baking parchment and fill with baking beans. Blind bake for 15-20 minutes until the edges are golden and the base feels sandy. Remove the beans and parchment, prick the base with a fork, and brush with the beaten egg white. Bake for another 5-10 minutes until golden brown. Reduce the oven temperature to 180°C (160°C fan/gas 4).