Mel and Mal's Frangipan Tarts

  • You will need enough short crust pastry to make 12 tartlets.
  • 110g unsalted butter
  • 110g caster sugar
  • Pinch salt
  • 1 egg lightly beaten
  • 1tsp vanilla extract
  • 1tsp orange zest
  • 2 drops almond extract
  • 1tbsp plain flour
  • 110g ground almonds
  • 1 jar minced meat
  • 12 slithers of flaked almonds
  • Icing sugar to dust

Delicious and traditionally eaten at Christmas, but equally delicious at any time of year!

Our friend Mel gave us this recipe - tweaked to Mel's very sweet tooth!

Serves : 12        Prep/Cooking Time : 30 minutes

Tip : This recipe is using shop bought short crust pastry for speed


Make the Filling

Preheat the oven to 180°C

Cream together the butter, salt and sugar until light and fluffy, then add the egg, almond extract, vanilla extract, and orange zest and beat in well using a wooden spoon.

Add the flour and the ground almonds and beat into the mixture until well combined

Prepare the Pastry Cases

Roll out the pastry and using a fluted pastry cutter to make rounds, press each of these round into a bun tin, then drop a little mincemeat into the bottom of each case. Spoon the creamed mixture on top of the mincemeat.

Place in the oven and bake for 20 mins or until the frangipan top is golden brown. Allow to cool and then push a flaked almond into each before dusting lightly with icing sugar.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES