Ireland AM
Ireland AM

Catch up on Virgin Media Player

Christmas Frangipiane Tart

Thu, 12 December 2024

Christmas Frangipiane Tart

Ingredients:

For the fruit mince filling:

  • 100g butter
  • 100g Siucra rich dark brown sugar
  • 80g raisins
  • 60g sultanas
  • 3 tbsp dried cranberries
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • Dash of ground ginger powder
  • 2 tbsp ruby port or whiskey
  • 2 tbsp mixed fruit peel
  • 1 piece of orange peel
  • Juice of ½ orange
  • 3 tbsp glace cherries, sliced in half

For the pastry

  • 180g plain flour
  • 100g diced chilled butter
  • 3 tbsp Siucra icing sugar
  • ½ tsp vanilla extract
  • 1 egg yolk
  • Chilled water

For the frangipane

  • 100g softened butter
  • 100g Siucra caster sugar
  • 2 large eggs
  • 160g ground almonds
  • Zest of 1 lemon

 

Method

For the fruit mince filling

Place all the ingredients into a large saucepan except the cherries and bring to the boil. Reduce the heat and simmer gently for about 12 minutes, until softened, stirring from time to time.

Add the cherries at the end and mix well.

Leave to cool.

 

To prepare the tin

Line the base of a rectangle tin with parchment and brush the sides with melted butter and dust with flour.

 

For the pastry

  • Place flour in a large bowl, add the butter and rub in with your fingertips until it looks like fine breadcrumbs.
  • Add Siucra caster sugar and enough chilled water with the egg yolk to form a soft dough. Roll it in a ball and wrap in parchment, leave to rest in the fridge for 30 minutes.
  • Preheat the oven to 200°C/fan 180°C/gas 6.
  • Roll out thinly on a floured surface and fit into the prepared baking tin.
  • To blind bake, prink the base of the pastry without piercing through.
  • Place a piece of parchment on the pastry and add the baking beans.
  • Bake in the preheated oven for 18 minutes.
  • Take out, remove the beans.
  • Brush with egg white and return to the oven for about 5 minutes or until golden.
  • Leave for 10 minutes, spoon the cold fruit mince (take the piece of orange out) into the pastry case and spread out evenly.
  • Preheat the oven to 180°C/fan 160°C/gas 4.

 

To make the frangipane

  • Cream the butter and Siucra caster sugar together until light and fluffy.
  • Add the eggs, one at a time, whisking in between.
  • Fold in the ground almonds and lemon zest.
  • Spoon the mix over the fruit mince and spread evenly.
  • Bake in a preheated oven for about 35 to 40 minutes.
  • Leave in the tin for about 10 minutes before transferring to a cooling rack and leave to cool completely.

 

To serve

  • Dust with Siucra icing sugar. Roll out the Siucra roll out icing and cut shapes with cutters. Transfer the shapes onto the tart.

More Recipies

Fluffy Vegan Tiramisu Pancakes

Fluffy Vegan Tiramisu Pancakes

Wed, 4 June 2025

Chef: Paul Knapp

View More.

Lime Custard Pie

Lime Custard Pie

Sun, 1 June 2025

Chef: Caryna Camerino 

View More.

Easy Overnight Crusty Bread

Easy Overnight Crusty Bread

Fri, 30 May 2025

Chef: Krissy Gibson

View More.