I don’t want to worry you, but Christmas has crept up again and it’s only 2 weeks to go! So, time to do some christmas baking. Mince pies always do down pretty well around here, but I thought I would try jazzing up the recipe a bit by making a large mincemeat tart with a frangipane layer and some pastry snowflakes on top to make it extra christmassy.
I made some sweet pastry, using spelt flour to give it extra flavour. I rested it in the fridge, before rolling it out, lining a large tart tin and blind baking the pastry case. Whilst it was baking, I made a frangipane using butter, sugar, eggs and ground almonds. Then I spread the frangipane on the base, the mincemeat on top and baked it again for about 30 minutes. I used my own homemade mincemeat, which included some fresh apples from the garden, as well as a good glug of brandy, but really there is no need to do this. At the same time I placed the pastry snowflakes on a baking tray and cooked them separately to keep them crisp. When the frangipane looks cooked, take the tart out of the oven and place the snowflakes on top.
Would I make it again?
Yes! The frangipane adds another layer of deliciousness to it and actually the home-made mincemeat is really tasty. Making my own means I can add all the things I like, including apricots, home-made crystallised lemon and orange peel (yes, I really do like to make life hard for myself!) and the aforementioned brandy, but not almonds, they are just wrong in mincemeat.