Mince Pie Frangipane Tart

Oven 180C fan

Thank you to Rowena, and Mary Berry and You Mag, and bakewell tarts in general. This recipe is half mince pie, and half bakewell tart, It is very seasonal and very delicious.

Put 2 tbsp brandy/whisky into a jar of Robertson’s mincemeat and stir, leave to one side.

For the pastry bottom:

8oz plain fine flour

5oz unsalted butter

half level tsp salt

A drop vanilla (optional)

1oz icing sugar

Mix in food processor until ‘crumbs’

Add 1 egg yolk and quarter of a glass of cold water, while whizzing, until it forms a playdough ball. Do not over mix or handle. Mixture should be quite moist. Turn out onto a floured board and avoid touching too much (use fingertips). Roll out in one direction, rotating patty, using plenty of flour Line a quiche dish with the pastry. Bake blind for 15 minutes, remove greaseproof paper and bake until golden, about 5 minutes. Take out the oven to cool.

Meanwhile, make the frangipane in the unwashed pastry bowl:

4oz butter

4oz caster sugar

Mix until smooth and creamy, add:

2 eggs

It might look curdly, mix well, don’t worry. Add:

4oz ground almonds

1 level tbsp plain flour

½ tsp almond essence

Mix these in quickly, don’t over beat.

Put most of the jar of mincemeat into the pastry case. Smooth on the frangipane, sprinkle over a few flaked almonds, and bake for about half and hour – watch it carefully. Take it out the oven and glaze with warmed apricot jam in lemon juice - if you are feeling really fun.

You can make mini tarts too, don’t par-bake the pastry, cook for 15-17 mins.

Amanda

Nantgwyfaen Organic Farm