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Christmas Frangipane Tart

I love all things Christmas especially mince pies and anything remotely mince pie-ish. A few years ago I tried this one out and have sort of changed it every year. This year the addition of a biscuit base. It's fab, freezes beautifully, so if on boxing day a hoard of people turn up, you could have it out of the freezer and defrosted by tea time. In my books, you need to be as prepared as possible, with all the wrapping, shopping, visiting and everything else that goes into Christmas it's great to have a freezer full of delicious bakes.

For the Biscuity Base
A pinch of salt
260g plain flour1 tsp baking powder
100g caster sugar
125g unsalted softened butter
1 egg
1 teaspoon of vanilla bean paste  preheat oven to 210

1, In a freestanding mixer beat butter and sugar together until light and
2, Add the egg and vanilla bean paste. Mix until combined.
3, Add flour, baking powder & salt. Beat until a nice
4, Turn out onto clingflim, wrap and chill for an hour, or until firm enough
to roll.
5, Line a 12x8 loose bottom flan tin with the biscuit dough, cover with parchment and baking beans, 
6, Blind bake at 210 for about 15 mins ( the dough may stick slightly to parchment)

For the Spongey Topping
6oz S/R flour
2oz ground almonds
4 eggs
8oz caster sugar
8oz stork
1 tsp vanilla bean paste
Mix altogether in a freestanding whisk until light and fluffy.
Cover the base with a jar and a half of mincemeat,
Spoon over sponge mixture.
Sprinkle with a handful of flaked Almonds
Bake @ 165fan/170 for about an hour or until set in the middle.
Leave to cool completely in the tin before turning out.