Christmas Frangipane Tart
For the Biscuity Base
A pinch of salt
260g plain flour1 tsp baking powder
150g caster sugar
115g unsalted softened butter
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
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
8oz caster sugar
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.