This festive tart combines a crisp, buttery pastry base with a layer of spiced mincemeat and a soft, golden almond frangipane topping. As it bakes, the frangipane rises gently around the pockets of mincemeat, creating a warm, cozy dessert that’s perfect for holiday gatherings. Serve it slightly warm with cream for a comforting Christmas treat.
Ingredients
For the pastry
- 150 g plain flour, plus extra for dusting
- 75 g cold butter, cubed
- 50 g icing sugar
- 1 egg yolk
- 1 tablespoon water (plus more if needed)
For the filling
- 100 g softened butter
- 100 g golden caster sugar
- 2 eggs, beaten
- 150 g ground almonds
- 50 g self-raising flour
- 150 g mincemeat
- 2 tablespoons flaked almonds (for topping)
Optional for serving
- Icing sugar for dusting
- Double cream or custard
Recipe Info
- Prep Time: 35 minutes
- Cook Time: about 1 hour 5 minutes
- Chill/Rest Time: at least 1 hour pastry chilling
- Total Time: varies with cooling
- Servings: 12 slices
- Cuisine: British
- Course: Dessert
Instructions
- Make the pastry: Add the flour and cold butter to a food processor and pulse until it resembles fine crumbs. Stir in the icing sugar. Add the egg yolk and 1 tablespoon water, mixing until a dough starts forming. Add a tiny splash more water if needed.
- Shape the dough into a disc, wrap it, and chill for at least 30 minutes.
- On a floured surface, roll the chilled pastry into a 30 cm circle, about ½ cm thick. Line a 20 cm fluted tart tin with the pastry, letting the edges hang over the rim. Chill again for at least 30 minutes.
- Preheat oven to 200°C (180°C fan). Line the pastry with baking paper, fill with baking beans, and bake for 15–20 minutes until lightly golden.
- Remove beans and paper, prick the base with a fork, brush with a little beaten egg white, and bake another 5–10 minutes until crisp and golden. Let cool.
- Reduce oven to 180°C (160°C fan).
- Make frangipane: Cream the softened butter and sugar until fluffy. Beat in the eggs slowly, then fold in the ground almonds and self-raising flour.
- Spread the mincemeat evenly over the baked pastry base.
- Spoon the frangipane on top and gently spread. Make a few dips with the back of a spoon and add small spoonfuls of mincemeat into each dip. Use a skewer to swirl lightly for a marbled effect.
- Scatter flaked almonds on top.
- Bake for 30–35 minutes until golden, risen, and set.
- Dust with icing sugar and serve warm or cooled, with cream if desired.
Tips & Variations
- Use ready-made pastry if short on time — just blind-bake it the same way.
- For extra almond flavour, add a few drops of almond extract to the frangipane.
- Swap mincemeat with a fruit compote (apple, cherry, or mixed berry) for a non-festive version.
- Bake mini versions in tartlet tins — reduce bake time slightly and keep an eye on browning.
Approximate Nutrition (per slice, 1 of 12)
- Calories: ~375 kcal
- Fat: ~22 g
- Carbohydrates: ~36 g
- Sugar: ~15–20 g
- Protein: ~7 g
- Fiber: ~1 g
- Sodium: ~0.3 g
Ingredients
Method
- Make the pastry: Add the flour and cold butter to a food processor and pulse until it resembles fine crumbs. Stir in the icing sugar. Add the egg yolk and 1 tablespoon water, mixing until a dough starts forming. Add a tiny splash more water if needed.
- Shape the dough into a disc, wrap it, and chill for at least 30 minutes.
- On a floured surface, roll the chilled pastry into a 30 cm circle, about ½ cm thick. Line a 20 cm fluted tart tin with the pastry, letting the edges hang over the rim. Chill again for at least 30 minutes.
- Preheat oven to 200°C (180°C fan). Line the pastry with baking paper, fill with baking beans, and bake for 15–20 minutes until lightly golden.
- Remove beans and paper, prick the base with a fork, brush with a little beaten egg white, and bake another 5–10 minutes until crisp and golden. Let cool.
- Reduce oven to 180°C (160°C fan).
- Make frangipane: Cream the softened butter and sugar until fluffy. Beat in the eggs slowly, then fold in the ground almonds and self-raising flour.
- Spread the mincemeat evenly over the baked pastry base.
- Spoon the frangipane on top and gently spread. Make a few dips with the back of a spoon and add small spoonfuls of mincemeat into each dip. Use a skewer to swirl lightly for a marbled effect.
- Scatter flaked almonds on top.
- Bake for 30–35 minutes until golden, risen, and set.
- Dust with icing sugar and serve warm or cooled, with cream if desired.
Notes
- Fat: ~22 g
- Carbohydrates: ~36 g
- Sugar: ~15–20 g
- Protein: ~7 g
- Fiber: ~1 g
- Sodium: ~0.3 g
FAQs
Can I use store-bought mincemeat?
Yes — any good-quality mincemeat works well.
Can I freeze the tart?
Yes. Bake fully, cool completely, wrap tightly, and freeze for up to 1 month. Thaw and warm before serving.
Why blind-bake the pastry?
It keeps the crust crisp and prevents a soggy base once the mincemeat and frangipane are added.
Can I make the tart the day before?
Absolutely. Store covered at room temperature and warm gently before serving.
