I adore mince pies and decided to make a full blown tart version after tasting the frangipane mince pies at the Avondale wine pairing with Sonia Cabano. 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 its 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.
- 125gm butter (cold)
- 90gms castor sugar
- 1 large egg
- 250gms plain flour
Whiz the butter 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 in cling / plastic and let it rest in the fridge for 30 minutes. While it is resting make the frangipane mix.
- 100gms castor sugar
- 100gms butter
- 100gms almond flour (finely ground almonds)
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup of fruit mince
- a handful of flaked almonds
Pre heat the oven to 180 C. Roll the pastry out on a floured surface and line a 22 loose bottom tart tin with it. Line that 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. Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla. Mix. Fold the almond flour in by hand. Spread the fruit mince over the bottom of the pastry and then fill 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 retard the browning (I do this often when baking as I don’t like overly dark baked goodies)