Mincemeat and Frangipane Tart
Looking for a delicious Christmas dessert with a twist? This Mincemeat and Frangipane Tart is the answer! Imagine layers of crisp shortcrust pastry, spiced mincemeat, sweet frangipane and fruity sliced apples. Two words. So good…
Servings: 6 servings
Ingredients
- Plain flour for dusting
- 1 x 320g all-butter ready-rolled shortcrust pastry
- 400 g mincemeat
- 50 g unsalted butter softened
- 50 g caster sugar
- 2 large eggs lightly beaten
- 100 g ground almonds
- 3 eating apples such as royal gala
- ½ lemon juiced
- 2 tbsp apricot jam slightly warmed
To serve:
- Whipped cream
Instructions
- Preheat the oven to 200C/180C Fan and place a large non-stick baking tray inside to heat up.
- Meanwhile, lightly dust a work surface and rolling pin with flour and unroll the pastry sheet. Roll out until it is slightly thinner and a couple of cm larger than a 23cm (9-inch) loose-based tart tin.
- Carefully lift the pastry up and use it to line the tart tin, pressing into the edges. Trim any excess pastry using a sharp knife.
- Spread the mincemeat over the base in a smooth and even layer. Pop in the fridge to chill while you make the frangipane.
- For the frangipane: in a large bowl, cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the ground almonds, until you have a smooth frangipane. Set aside.
- Core and slice the apples into half moon shaped and pop into a bowl and squeeze over the lemon juice, making sure all the apple slices are coated.
- Spread the frangipane over the chilled mincemeat in a smooth and even layer. Next, starting from the outside, arrange the sliced apples on top, creating a spiral shape.
- Carefully place on top of the preheated baking sheet and bake for about 40 minutes - or until the pastry is cooked and the frangipane is golden and firm. Brush with the warm apricot jam, then return to the oven for 5 minutes.
- Leave to cool completely before removing from the tin and setting onto a flat plate.
- Serve slices cold or slightly warmed with whipped cream.
Notes
Serving suggestions: I love this with a spoonful of whipped cream. However, it is also delicious with crème chantilly (sweetened whipped cream) or pouring cream. Vanilla custard or ice cream are also favourites. For full-on festive vibes, try a spoonful of brandy butter or drizzle of brandy sauce. For a tangier flavour, crème fraîche works really well. Alternatively, simply dust with sieved icing sugar for a snowy sprinkle.
Apricot jam: this is optional but will give the Mincemeat and Frangipane Tart a gloriously glossy shine.
Make Ahead: the tart can be made totally ahead of time and left in the fridge for 1 day. You can either serve it cold or warm it in the oven at 160c for 15 minutes or so, to warm it through slightly. I like to cover it with foil when heating it up so the top doesn't dry out.