Mincemeat frangipane tart

Name: Mincemeat frangipane tart
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 250 g plain flour, plus extra for rolling; 125 g unsalted butter, cubed and chilled; 60 g icing sugar; ½ tsp sea salt flakes; 2 British Blacktail Free Range Large Egg yolks; 1 tsp Essential Cider Vinegar; 1 tbsp milk, cold

Ed Smith's festive bake works as a casual treat with a cuppa (or a mulled wine), or as a post-dinner dessert with a dollop of cream.

3.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
Pluschilling and cooling

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Ingredients

For the pastry

250g plain flour, plus extra for rolling
125g unsalted butter, cubed and chilled
60g icing sugar
½ tsp sea salt flakes
2 British Blacktail Free Range Large Egg yolks
1 tsp Essential Cider Vinegar
1 tbsp milk, cold

For the frangipane

200g unsalted butter, cubed, room temperature
200g golden caster sugar
3 British Blacktail Free Range Large Eggs
1 large orange, scrubbed, finely grated zest
200g ground almonds
50g self-raising flour
300g mincemeat
Thick double cream or crème fraîche, to serve (optional)

Method

For the pastry, rub together the flour, butter, icing sugar and salt until the mix looks like fine crumbs. Make a well in the middle. Whisk together the egg yolks, vinegar and milk, add to the bowl, then mix, push and press together into a disc 2-3cm thick. Wrap and chill for at least 1 hour.
Flour the work surface, then roll the pastry to a 3mm thick circle, 28cm in diameter. Use it to line a 23-24cm loose-bottomed round tin, about 3-4cm deep, leaving a 1cm overhang. Chill or freeze for 30 minutes.
Preheat the oven to 200ºC, gas mark 6, with a baking tray on a shelf in the upper-middle of the oven. Line the pastry case with baking parchment, fill with baking beans or rice, then bake on the tray for 10 minutes. Remove the paper and contents, then bake for 10 minutes more until the pastry is pale golden. Use a sharp knife to trim the pastry, then cool to room temperature. Turn the oven down to 170ºC, gas mark 3.
For the filling, beat the butter and sugar until light and fluffy, then add the eggs 1 at a time, ensuring each is incorporated before adding the next. Fold in the orange zest, almonds and flour. Spread the mincemeat over the pastry case, spoon the frangipane on top, then smooth and level with a palette knife. Bake for 1 hour, or until golden, slightly domed and springy to touch. Serve warm or cold, with double cream or crème fraîche, if liked.