Mincemeat, almond and apple frangipane

serves 2

preparation time:
30 minutes

cooking time:
30 minutes

ingredients

275g plain flour
200g butter
165g caster sugar
2 Co-operative free range eggs
50g ground almonds
50g mincemeat
1 eating apple
2.5ml ground cinnamon
15ml flaked almonds
15ml apricot jam

method

For the pastry, rub together 250g (9oz) flour and 140g (5oz) butter until it resembles breadcrumbs. Mix in 100g (3½oz) sugar and 1 beaten egg. Gather together to form a soft dough. Rest it in the fridge for at least two hours.

Roll out the pastry and line 2 individual loose-bottomed flan cases or a larger one. Rest in the fridge for another 30 minutes.

Make the almond frangipane by creaming 50g (1¾oz) butter and 50g (1¾oz) caster sugar with an electric whisk. Gradually beat in 1 egg and remaining flour. Add the ground almonds.

Place a heaped spoon of mincemeat on the bottom of the pastry case, then spread almond frangipane to about ½cm from the top of the pastry case, making sure no mincemeat is showing.

Cut the apple in half and remove the core. Slice and arrange as desired on the top of the frangipane. Brush the apple with a little melted butter and sprinkle with some cinnamon sugar (the remaining caster sugar and cinnamon mixed together).

Bake in an oven at 160°C, 310°F, gas mark 2.5 for about 20–30 minutes until the apple is cooked and the frangipane is golden brown. Cool.

Toast the flaked almonds in the oven. Bring the apricot jam and a tablespoon of water to the boil. Brush the tart with the jam and scatter with flaked almonds.