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Categories:
butter sugar eggs ground almonds flour almond cooking apple orange prunes cranberries black treacle unsalted butter salt icing sugar range egg flour
Viewed: 71 - Published at: 8 years agoIngredients
- 100 g (3.5oz) butter, softened
- 100 g (3.5oz) sugar
- 2 eggs
- 100 g (3.5oz) ground almonds
- 50 g (1.8oz) flour
- 25 g (0.9oz) Amaretto (or a drop or two of almond essence)
- 1 large cooking apple, peeled then grated
- 1 orange, zest only
- 50 g (1.8oz) pitted prunes, finely chopped
- 25 g (0.9oz) dried cranberries, finely chopped
- 1 tsp black treacle
- 500 g (17.6oz) Christmas fruit mincemeat
- 75 g (2.6oz) unsalted butter, at room temperature
- 1 pinch table salt
- 40 g (1.4oz) icing sugar, sifted
- 1 medium free range egg, beaten
- 150 g (5.3oz) plain flour
Method
- Make the pastry first by creaming the butter and icing sugar together until pale and fluffy.
- Add the salt and egg and mix well; add the flour and combine until the dough just comes together (if you overwork the dough, it will alter the crispness of the finished product).
- Turn out onto a floured bench and shape into a circle.
- Clingfilm and refrigerate the dough until firm.
- Dip it into flour, then place on a sheet of baking paper.
- Roll out to approximately 3mm thick, flour well, and leave to rest in the fridge for 20 minutes.
- Remove and, using a circle cutter, cut out the desired circle sizes you require.
- For the mince mix: combine all the ingredients and set aside.
- For the frangipane: cream the butter and sugar then fold in the remaining ingredients and combine well.
- Place into a piping bag and set aside.
- Preheat your oven to 180C.
- To assemble the tarts: line a tart tray with pastry discs, then 2/3 fill with the mince mix.
- Pipe a good dollop of frangipane on top then place in the oven until the frangipane turns a pale golden colour (approximately 15 minutes).
- If you wish, douse with a good splash of Amaretto when they come out of the oven.
- Allow to cool before eating.
