Sun, 11 December 2022
INGREDIENTS:
1 roll of puff pastry
1 jar of good quality mincemeat
Handful of flaked almonds
Whipped cream
Sugar
Brandy to serve
For The Frangipane
125g butter
125g caster sugar
3 eggs
125g ground almonds
50g plain flour
RECIPE:
1. For the Frangipane, cream the butter and sugar together.
2. Add half the egg and half of your dry ingredients, then mix thoroughly before adding the remainder.
3. For the Tart, line the tart tin with puff pastry.
4. Cover the base of the pastry with a generous amount of mincemeat.
5. Cover the mincemeat with the frangipane and sprinkle some flaked almonds on top.
6. Bake at 180?C for 30-35 mins.
7. To serve: whip 200mls cream with 2 teaspoons of sugar, then mix through 1 tablespoon of brandy.
Fri, 13 June 2025
Chef Simon O’Connell
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