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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.
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.
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.
Cook’s tip
Use a processor to rub the mix together in step 1, or use ready-made shortcrust pastry. Just begin the recipe at step 2.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,946kJ/ 706kcals
Fat
42g
Saturated Fat
20g
Carbohydrates
68g
Sugars
44g
Fibre
3.2g
Protein
12g
Salt
0.4g
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