A fabulously indulgent treat for the Christmas period, a moreish frangipane tart laden with mincemeat and finished with a generous dollop of Rodda's brandy clotted cream.
For one 32cm by 20cm bakewell tin, approximately 20 slices
SWEET PASTRY ( 600g is enough to line a bakewell tin but the rest will freeze well)
225g unsalted butter
170g caster sugar
4 free range egg yolks
4tbs cold water
110g corn flour
335g soft plain flour
5g Maldon salt, fine ground
Cream the butter and caster sugar together. Beat until the mixture starts to go pale. Combine the egg yolks and the water and beat gradually into the butter mix. Mix the flours and the salt and sift onto the butter mix. Use a rubber spatula to fold the flour in. you are aiming for dough that is homogenous but has been worked as little as possible. Turn the dough onto a floured surface and bring together into a cylinder. Wrap in cling film and chill for at least 30 min.
FRANGIPANE
150g un salted butter
75g caster sugar
75g muscovado sugar
150g Whole free range egg, 3 medium eggs
150g ground almonds
5g salt
50g self raising flour
Almond extract
Cream the butter and sugar in a mixer, gradually add the egg interspersed with the flour, add the ground almonds and salt. Flavour with a few drops of good quality bitter almond extract.
MINCEMEAT
1 jar good quality mincemeat, 411g
EGG WASH
1 egg yolk
15ml water
ASSEMBLY
Roll out a 600g piece of sweet pastry and line the bakewell tin. You can place a piece of parchment paper in the base to ensure an easy release. Chill in the fridge for 15 minutes.
Line the pastry case with adouble layer of cling film and fill with baking beans, blind bake at 160 deg C for approximately 15 minutes before removing the beans. Continue to cook for a further 7-10 minutes until a pale golden brown. Apply a coat of egg wash and bake for a further minute.
Spread the mincemeat eveny over the base of the tart shell. Pipe over the frangipan in an even layer and smooth over gently with a rubber spatula and then bake at 160deg C for 15 to 20 minutes until risen, golden and just firm to the touch.
Allow to cool in the tin for 20 minutes before inverting gently onto a board, place a cooling rack on top and flip so the tart is the right way up. Allow to cool to room temperature before cutting,
Serve with a generous spoonful of Rodda's Brandy clotted cream.
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