Can I make my own pastry for this Mincemeat and Frangipane Tart?

Yes! I have used a sheet of ready-rolled pastry for ease, but you can make your own shortcrust pastry. I suggest a sweet shortcrust. You can make one with ground almonds to increase the almond flavour.

Do I have to make my own mincemeat?

Not at all - there is no shame whatsoever here. If you don’t have time to make your own mincemeat, it is absolutely fine to use a shop bought version. I recommend having a taste and jazzing it up with a few nifty additions. Lemon or orange zest, diced apple, a drizzle of honey or chopped nuts are my favourites.

Can I make this Mincemeat and Frangipane Tart other nuts?

Absolutely! Traditional frangipane is made with ground almonds, but you can blitz up hazelnuts or pistachios to the same consistency, if you prefer. Obviously the flavour will be different and the pistachios will produce a rather green frangipane. I think that would look rather festive and make it the perfect alternative Christmas dessert!

Mincemeat and Frangipane Tart

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Looking for a delicious Christmas dessert with a twist? This Mincemeat and Frangipane Tart is the answer! Imagine layers of crisp shortcrust pastry, spiced mincemeat, sweet frangipane and fruity sliced apples. Two words. So good…

Author: Margie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 1x
Category: Dessert
Method: Baking
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

Plain flour, for dusting

1 x 320g all-butter ready-rolled shortcrust pastry
400g mincemeat
50g unsalted butter, softened
50g caster sugar
2 large eggs, lightly beaten
100g ground almonds
3 eating apples such as royal gala
Juice of ½ lemon - this isn’t mentioned - I assume it is squeezed over the apples?
2 tbsp apricot jam, slightly warmed

To serve:

Whipped cream

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Instructions

Preheat the oven to 200C/180C Fan and place a large non-stick baking tray inside to heat up.
Meanwhile, lightly dust a work surface and rolling pin with flour and unroll the pastry sheet. Roll out until it is slightly thinner and a couple of cm larger than a 23cm (9-inch) loose-based tart tin.
Carefully lift the pastry up and use it to line the tart tin, pressing into the edges. Trim any excess pastry using a sharp knife.
Spread the mincemeat over the base in a smooth and even layer. Pop in the fridge to chill while you make the frangipane.
For the frangipane: in a large bowl, cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs, followed by the ground almonds, until you have a smooth frangipane. Set aside.
Core and slice the apples into half moon shaped and pop into a bowl and squeeze over the lemon juice, making sure all the apple slices are coated.
Spread the frangipane over the chilled mincemeat in a smooth and even layer. Next, starting from the outside, arrange the sliced apples on top, creating a spiral shape.
Carefully place on top of the preheated baking sheet and bake for about 40 minutes - or until the pastry is cooked and the frangipane is golden and firm. Brush with the warm apricot jam, then return to the oven for 5 minutes.
Leave to cool completely before removing from the tin and setting onto a flat plate.
Serve slices cold or slightly warmed with whipped cream.

Notes

Serving suggestions: I love this with a spoonful of whipped cream. However, it is also delicious with crème chantilly (sweetened whipped cream) or pouring cream. Vanilla custard or ice cream are also favourites. For full-on festive vibes, try a spoonful of brandy butter or drizzle of brandy sauce. For a tangier flavour, crème fraîche works really well. Alternatively, simply dust with sieved icing sugar for a snowy sprinkle.

Apricot jam: this is optional but will give the Mincemeat and Frangipane Tart a gloriously glossy shine.

Find it online: https://desertislanddishes.co/mincemeat-and-frangipane-tart/