I take my love affair with mince pies to another level with this large Christmas mince pie frangipani tart. The base is a crispy butter short pastry, the filling is delicious fruit mince and the topping is an almond intense frangipane. Slivered almonds have a lovely crunchy texture.
I adore mince pies and decided to make a full-blown tart version after tasting frangipane mince pies recently. I simply fell in love with the flavour combinations and the almondy frangipane mix makes a perfect topping for a mince pie.
I used the Gordon Ramsey sweet pastry recipe passed onto me by my friend Lori as it’s her all-time favourite pastry base. I enjoy it too as you make it in a food processor so I find this very unfussy and easy.
I topped the tart with flaked almonds which add texture and almond flavour.
Christmas mince pie frangipane tart
- 125 gm butter cold
- 90 gms castor sugar
- 1 large egg
- 250 gms plain flour
- 100 gms castor sugar
- 100 gms butter
- 100 gms almond flour finely ground almonds
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup of fruit mince
- a handful of flaked almonds
- Preheat the oven to 180C/ 350F
To make the pastry:
- Whiz the butter and sugar in a food processor until combined. Add the egg and mix for 30 seconds. Add the flour and process briefly until the pastry comes together. Knead it briefly on a floured surface and then wrap it in cling/plastic and let it rest in the fridge for 30 minutes.
While it is resting make the frangipane mix.
- Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla and mix to combine. Fold the almond flour in by hand.
- Roll the chilled pastry out on a floured surface and line a 22cm loose bottom tart tin with it. Line this with baking paper and fill with rice / dried beans / baking weights and bake blind for 10 minutes.
- Remove from the oven and removed the paper and the weights and then bake the pastry for a further 10 minutes.
- Spread the fruit mince over the bottom of the pastry and then top with the frangipane mix.
- Scatter over the flaked almonds and bake the tart for 20 minutes until golden. If it starts turning too dark before the 20 minutes is up, place a loose piece of tin foil loosely over the tart to prevent over-browning.