Mincemeat Frangipane Tart Recipe

December 24, 2023

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With crisp pastry, juicy mincemeat and tender frangipane topping, this mincemeat frangipane tart is the proper Christmas dessert.

You possibly can chill the tart within the fridge if you happen to’re not able to serve it instantly, then serve cool or heat with cream, custard, or perhaps a contact of brandy cream.

My frangipane mincemeat tart may be made in a quiche or flan tin, and with the beautiful icing and silver sprinkles on prime, it could possibly be the showstopper on the centre of your festive celebrations.

Making ready the pastry is a breeze – you’ll simply want easy elements: salted butter, plain flour, egg, water, and just a little caster sugar.

You’ll then use a meals processor to deliver all of it collectively, however don’t be concerned if you happen to don’t have one one. You possibly can mix the flour and butter by hand, incorporating the liquid with a cutlery knife if you happen to choose.

As soon as the pastry is prepared, observe my step-by-step pictures and detailed directions to expertly line your tin.

I am going to information you thru the method of blind baking the pastry case, guaranteeing a flawlessly crisp outcome from edge to centre.

I’ve opted for store-bought mincemeat, however if you happen to’re inclined to make your personal throughout this season, this tart serves as a splendid showcase to your do-it-yourself mincemeat prowess!

Able to make this beautiful, simple mincemeat frangipane tart?

Learn on for the complete recipe with detailed directions and a useful {photograph} for each step. And if in case you have any questions, simply go away me a remark. Get pleasure from!

Elements

Makes 12 slices.

For the pastry

250 g plain flour
140 g salted butter very chilly, reduce into small cubes
40 g caster sugar
Pinch salt
1 medium free vary egg
25 ml chilly water

For the filling

100 g salted butter softened
100 g golden caster sugar
2 medium free vary eggs
140 g floor almond
75 g plain flour
200 g mincemeat
25 g flaked almonds

For the icing

100 g icing sugar
2 tsp lemon juice
Silver sprinkles

Step-By-Step Directions

Make the pastry

Separate the egg white and yolk. Add 25ml chilly water to the yolk and whisk till easy.

Put the flour, butter, sugar and salt within the meals processor. Or in a bowl if making by hand.

Pulse the meals processor – or, if doing this by hand, rub collectively evenly between your fingers – till you will have an excellent, barely yellow crumb that resembles breadcrumbs or floor almonds.

Add the egg yolk and water combination.

Pulse once more very briefly – or combine with a cutlery knife – till the pastry begins to clump.

Take away the pastry from the meals processor / bowl and collect right into a ball.

Place on clingfilm and canopy with one other piece, then press out along with your hand right into a disc about 1-1.5cm thick (½ inch). Wrap and place within the fridge to relax till agency however versatile.

Line the pastry case

When chilled to very agency, unwrap and roll out to about 3mm (simply under1/8 Inch) thick – the disc will about 30cm (12 inches) large.

Use the pastry to line your tart case, rigorously lifting and pushing the pastry in order that it sits flush within the corners with no gaps for air.

Use your rolling pin to trim away the surplus pastry.

Place the tin again into the fridge till arduous.

Preheat the oven to 200C (180C fan).

Scrunch up a big piece of greaseproof paper (baking parchment) and use it to line the pastry case, then fill with baking beans, guaranteeing that the edges are supported all the way in which spherical.

Place the tart on a baking sheet and place within the oven to bake for 20 minutes. Take away from the oven, spoon out the baking beans and take away the paper.

Return the tart to the oven for an additional 10-Quarter-hour till the bottom is sandy with no grey patches.

Whereas the pastry continues to be sizzling, if you happen to like you’ll be able to brush the bottom and sides (however not the highest) with the reserved egg white. This can guarantee it doesn’t develop into soggy.

Make the frangipane

Put the sugar and softened butter in a bowl.

Beat till pale and fluffy.

Add the crushed eggs just a little at a time.

Whisking after every addition.

Sift within the floor almonds and flour.

Fold by means of.

Fill and bake your mincemeat frangipane tart

Spoon the mincemeat into the case and stage off.

Spoon the frangipane batter on prime.

Stage off.

Scatter the flaked almonds on prime.

Return the tart to the oven and bake for 30-40 minutes till gently golden all the way in which throughout. Maintain an in depth eye on it within the closing 10 minutes and canopy the sides with a collar of foil if you happen to’re nervous the sides are browning an excessive amount of.

Permit to agency up within the tin for 10 minutes, after which gently launch from the tin and switch to a wire rack to chill utterly.

Ice the tart

To ice your tart, sift the icing sugar right into a bowl and add the lemon juice. Combine collectively till you will have a easy, thick icing.

Drizzle or pipe the icing everywhere in the prime of the tart.

Add some silver sprinkles, if desired, then enable to set.

Once you’re able to serve, slice with a big, sharp knife and wipe between slices for a neat end.

Get pleasure from by itself or with cream or custard!

And as soon as you’ve got given the recipe a go, I would love you to return again and go away a remark letting me understand how yours turned out.

I would like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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Mincemeat Frangipane Tart Recipe

With crisp pastry, juicy mincemeat and tender frangipane topping, this mincemeat frangipane tart is the proper Christmas dessert.

Prep Time30 minutes

Prepare dinner Time1 hour

Complete Time1 hour 30 minutes

Course: Christmas, Dessert

Delicacies: British, French

Weight loss plan: Vegetarian

Servings: 12 slices

Creator: Emily Leary