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Mincemeat and Frangipane puff tartlets

I prefer mincepies made with puff pastry because its lighter and the texture more crunchy than shortcrust pastry. This year I madealmond mincemeatwhich 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!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Mix together the frangipane cream, set aside.
  2. 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.
  3. 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).
  4. 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.
  5. Rest the baking sheet in the fridge for 15 minutes.
  6. Turn the oven on to 190°C.
  7. Take the baking sheet out of the fridge and bake the tartlets for 15- 20 minutes, until golden brown.
  8. Let them cool on a wire-rack before dusting with icing sugar.