Name: Mincemeat and Frangipane puff tartlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: I ready-rolled puff pastry; Good quality mincemeat; 1 egg , whisked; Icing sugar; For the Frangipane:; 50g ground almond; 50g butter/dairy-free spread; 50g sugar; 1 egg yolk; ½ Orange, zested; ½ tsp vanilla extract

Mincemeat and Frangipane puff tartlets

16 Dec 2019

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

I prefer mincepies made with puff pastry because its lighter and the texture more crunchy than shortcrust pastry. This year I made almond mincemeat which was very suitable for these mincemeat and Frangipane puff tartlets. If you want them vegan, substitute the egg yolk with orange juice (or liqueur) in the almond paste. Do you use good quality mincemeat, if you don’t have your own home-made version!

Ingredients

I ready-rolled puff pastry
Good quality mincemeat
1 egg , whisked
Icing sugar
For the Frangipane:
50g ground almond
50g butter/dairy-free spread
50g sugar
1 egg yolk
½ Orange, zested
½ tsp vanilla extract

Instructions

Mix together the frangipane cream, set aside.
Unroll the pastry. With a pastry cutter or a narrow mug, stamp out circles (about 6 cm in diameter) and place these onto a baking sheet, lined with baking paper.
Put another, 4cm in diameter, mug or cutter in the middle of the pastry circles, and gently push down to create a 1cm rim. Brush the rim with egg (if used).
Using a fork, prick the inner circles a few times, then spread a small spoonful of frangipane evenly, up to the rim. Repeat with a spoonful of mincemeat on top of the frangipane.
Rest the baking sheet in the fridge for 15 minutes.
Turn the oven on to 190°C.
Take the baking sheet out of the fridge and bake the tartlets for 15- 20 minutes, until golden brown.
Let them cool on a wire-rack before dusting with icing sugar.