Countdown to Christmas- Baking treats

Christmas is only 15 sleeps away!

During the countdown to Christmas we've decided to share a festive foodie recipe every day! If you like the sound of any of the dishes, get baking and share with your friends and family- let's get a festive baking trend going!



Today we are rustling up Frangipane mince tart! This tart is crumbly, rich and when paired with high quality mincemeat, it makes an extremely tasty, festive treat!

Serves 8:


Ingredients:
Pastry:
175g Barkat all purpose flour mix
75g butter, cubed
25g caster sugar
1 egg

Half a 410g jar good mincemeat

Almond filling:
75g butter
75g caster sugar
2 eggs
75g ground almonds
25g Barkat all purpose flour mix
1/2 teaspoon almond extract

Topping:
about 75g icing sugar
juice of 1/2 lemon
about 50g toasted flaked almonds

Method:

1. Preheat the oven to 190ºC, and put a heavy, flat baking tray into it to heat up. You will need a 33cm x 10cm x 3cm rectangle tin.

2. First make the pastry, either by the usual rubbing-in method by hand or measure the flour and butter into a processor and process until rubbed in. Add the sugar and mix for a moment, then add the egg and water. Process until the mixture just holds together.

3. Roll the pastry out on a floured surface and use to line the flan tin. There will be ample pastry. Prick the base of the pastry using a fork.

4. Next make the filling. Process the butter and sugar until creamy, add the eggs and blend, then mix in the ground almonds and almond extract.

5. Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top.

6. Sit the tart tin on the hot baking sheet, and bake in the preheated oven for 45-50 minutes until the pastry is crisp and golden brown.

7. To finish the tart, make a glacé icing from the icing sugar and lemon juice, adding water to make it a pouring consistency. Spread over the tart and sprinkle with flaked almonds.

Serve warm or cold.

If you want to serve this on Christmas day, the pasty-lined flan tin can be kept (covered in clingfilm) for up to 12 hours. Or you can prepare the entire pie (Up to the end of stage 6) and freeze it until the day.

This tart tastes fantastic with Brandy cream!

Get ready for many more Christmas bakes this month!