Mincemeat Frangipane Tart
  • Serves 6 – 8.
  • You will also need:  Tart tin 20 cm x 3 cm

The Frangipane Topping:

150g butter
150g icing sugar
150g ground almonds
2 eggs
50g flaked almonds
40g plain flour

The Sweet Pastry:

175g plain flour
85g cold butter
25g icing sugar
1 egg plus a dash of water

The Filling

1 – 2 tablespoons of good quality mincemeat


  1. To make the pastry, put the flour, icing sugar and cold butter into a food processor and whiz until the mixture resembles breadcrumbs.
  2. Add the egg and a teaspoon of water and mix until the mixture comes together.
  3. Allow to rest a little in the fridge if you can.
  4. Preheat the oven to 180C (350F, Gas mark 4).  Roll out the pastry and line the tin.
  5. Prick the base, line with parchment paper and scatter with baking beans.
  6. Bake blind for about 15 minutes.  Remove from the oven.
  7. To make the topping beat the butter and the sugar together until it is light and fluffy.  Add the flour, eggs and ground almonds and beat to a smooth cream.
  8. Carefully spread a layer of jam over the pastry base.
  9. Fill with the almond filling.  Scatter with flaked almonds.
  10. Bake for 30 minutes or until it is golden brown.  Test the middle with a skewer if uncertain.

Of course you can make mini ones if you wish – you don’t need to bake the pastry blind first!

Happy Cooking!