It’s Christmas time! That means mince pies and not just any mince pies…frangipane topped mince pies! I know.
I visited my best mate at the weekend and, entering into the Christmas spirit, we decided to bake a batch of these. Turns out we didn’t have a cupcake tin and no shops in Norwich sell them either so after roaming the streets and scouring all the shops for said tins we conceded and piled all the ingredients into a large cake tin and made a tart which we consumed in two nights! It was lovely and gooey from the oven and once cooled, was even better the next day. The flavours of the almond and spice really coe through when cool and the ground almonds and luxery fruit filling keep everything moist in the crisp pastry shell.
I returned home to my family the next day raving about how tasty the tart was and my mum had me baking another batch for her within minutes.
I have included the instructions for making both individual tarts and a large tart so make your decision and get baking!
Makes 18 or 1 large tart.
- 175g plain flour
- 75g butter, cut into cubes
- 25g icing sugar
- 1 large egg, beaten
- 100g butter, softened
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 level tbsp plain flour
- 1⁄2 tsp almond extract, or to taste
FILLING AND TOPPING:
- jar of shop bought or homemade mincemeat flavoured with about 2 tbsp brandy (you won’t need it all)
- a few flaked almonds
- To make the pastry, measure the flour, butter and icing sugar into a mixing bowl, then cut with a metal knife until the mixture resembles breadcrumbs. Pour in the beaten egg and incorporate until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out. Preheat the oven to 200C/fan 180C.
- To make the frangipane, put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.
- Roll the pastry out thinly (handling as little as possible) on a lightly floured work surface and cut into 18 circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top.
- Bake in the preheated oven for 15-17 minutes, watching carefully. Remove from the tins and allow to cool on a wire rack.
VARIATION: If you want to make a large tart, you can use the exact quantity above to fill a 20-23cm lcake tin, which will take about 25-30 minutes in the preheated oven.
If you have any leftover pastry, enrol the help of your friends and family and shape them into figures. Here you will see a beautiful grumpy cat, penguin with a santa hat, a lego block and a broccoli that looks like ‘somthing else’! Roll out the scraps, shape and bake for 12-15 minutes 😉