Apple and mincemeat frangipane tart recipe
This is a perfect pud to serve over Christmas time. You can prepare it the day before if you want and keep it in the fridge – all you have to do the next day is cook and serve.
I insist you give this one a try. It’s so easy and full of everything Christmas.
Ingredients
- 175 g Plain flour- For the pastry
- 150 g Unsalted butter, cubed and chilled - For the pastry
- 7 tbsp Soured cream - For the pastry
- 1 Handful of Flour, for dusting - For the pastry
- 2 Dessert apples, cored and sliced
- 1 Lemon - Juice only
- 50 g Butter, softened
- 50 g Golden caster sugar
- 2 Eggs, lightly beaten
- 110 g Ground almonds
- 4 Drops almond extract
- 4 tbsp Mincemeat
- 4 tbsp Apricot jam
- 1 Scoop of cream or ice cream, to serve
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/fan oven 180°C.gas mark 6. AGA 4/3/2dr Grid shelf on the floor of the roasting oven
- Line a large baking sheet with baking parchment.
- Make the pastry by placing the flour into a food processor with the cubed and chilled butter. Whizz until it resembles breadcrumbs. Add the soured cream and whizz until it just comes together. Turn onto a floured surface and gently knead until a dough is formed. Wrap the dough in clingfilm and chill in the fridge for 1 hour.
- For the filling, toss the apples in the lemon juice.
- Place the butter and sugar in a medium mixing bowl and beat them together with a wooden spoon until they are light and fluffy. Gradually beat in the eggs and then stir in the ground almonds. Add the almond extract, cover and set aside.
- Roll the pastry out onto a lightly floured surface to a 30cm/12in circle, then transfer it to the lined baking sheet and prick all over with a fork.
- Spread the mincemeat over the centre of the pastry leaving a border of about 4cm/1½in around the edge. Spread the almond mixture on top of the mincemeat.
- Arrange the sliced apples around and on top of the frangipane. Then fold about 2½cm/1in of the pastry into the centre, over the fruit. Chill in the fridge for 20 minutes.
- Bake for 30-40 minutes until golden brown. If it is browning a bit too much towards the end of the cooking time, cover the tart with foil.
- Leave the tart on the baking sheet for 10 minutes before carefully sliding it onto a serving dish.
- Place the apricot jam in a small pan and gently warm it over a low heat. Brush the melted jam or jelly all over the top of the tart, including the pastry. This tart is equally delicious served hot, warm or cold but must be devoured with lashings of cream or ice cream!