FRANGIPANE CHRISTMAS TART

Take everyone’s favourite festive Christmas mince pies to a new level with this stunning large Christmas mince tart. A delicate frangipane layer cuts through the richness of the fruit mince to create a flavoursome tart.

INGREDIENTS

SWEET SHORTCRUST PASTRY

2 c plain flour

150g chilled butter, cubed

½ c icing sugar

2 egg yolks

1 tbsp water


TART FILLING

00g butter, softened

½ c caster sugar

2 eggs

2 x 70g packs Tasti Ground Almonds

½ tsp almond essence

1 x 500g tub Tasti Old English Fruit Mince

1 apple, grated

Zest of an orange

100g mix of Tasti Red and Green Glacé Cherries, halved

Icing sugar to dust

METHOD

1. Preheat oven to 200°C. To make the pastry, process the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. Add the egg yolks and water and mix until it comes together in a ball. Form into a disc then wrap in cling film or baking paper and chill in the fridge for half an hour before using.


2. When the pastry has chilled, roll it out on a lightly floured bench to a 4mm thickness and place it in a 25cm round tart tin. Trim the edges and reserve the remaining pastry for the top. Place the tart shell in the fridge to chill for 20 minutes while you make the frangipane.


3. To make the frangipane, beat together the butter and sugar until pale and fluffy. Add the eggs and beat, don’t worry if the mixture looks curdled at this point. Add the ground almonds and almond essence and beat until well mixed. Place into the chilled pastry shell and bake for 15 minutes until golden.


4. While the frangipane cooks, prepare the fruit mince filling by placing the tub of Tasti fruit mince in a bowl along with the grated apple, orange zest and cherries. Stir until mixed well. Once the frangipane has cooked, remove from the oven and carefully place the fruit mince filling on top. Cut the reserved pastry into star shapes and place on top of the tart. Cover the edges of the tart with tin foil so they don’t burn, and return to the oven for a further 15-18 minutes until the stars are golden. Once cool dust with icing sugar.