Mince Pie Frangipane Tart: A Festive Treat

Introduction:
Indulge in the delectable combination of a classic mince pie filling with a velvety frangipane tart base. This festive treat is a perfect blend of sweet, tart, and nutty flavors, making it an irresistible delight for the holiday season.

What is a Mince Pie Frangipane Tart?
A mince pie frangipane tart is a unique take on the traditional mince pie. It features a buttery, flaky pastry crust filled with a sweet mincemeat mixture, topped with a layer of creamy frangipane, and baked to golden perfection.

Ingredients:

For the Pastry Crust:

* Plain flour
* Unsalted butter (cold and cut into small cubes)
* Salt
* Cold water

For the Mincemeat Filling:

* Dried fruits (such as raisins, currants, sultanas, and cherries)
* Mixed peel
* Brandy
* Spices (such as cinnamon, nutmeg, and ginger)
* Brown sugar

For the Frangipane:

* Unsalted butter (softened)
* Caster sugar
* Ground almonds
* Plain flour
* Eggs

Instructions:

To Make the Pastry Crust:
1. In a large bowl, combine the flour and salt.
2. Add the cold butter cubes and rub them into the flour until the mixture resembles fine breadcrumbs.
3. Gradually add cold water and mix until the dough just comes together.
4. Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.

To Make the Mincemeat Filling:
1. Combine all the ingredients for the mincemeat in a bowl and stir well.
2. Cover and refrigerate overnight to allow the flavors to develop.

To Make the Frangipane:
1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the ground almonds and flour and mix to combine.
3. Beat in the eggs one at a time.

To Assemble the Tart:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pastry crust and line a 9-inch tart tin.
3. Spread the mincemeat filling over the pastry base.
4. Top with the frangipane mixture and smooth it out.
5. Bake for 30-35 minutes, or until the frangipane is golden brown and set.

Serving Suggestions:
Serve the mince pie frangipane tart warm or at room temperature. Dust with icing sugar or garnish with a dollop of whipped cream or custard for an extra touch of indulgence.

Tips:

* For a richer flavor, use a combination of dried fruits in the mincemeat, such as raisins, currants, sultanas, cranberries, and apricots.
* You can add a splash of brandy or rum to the mincemeat for extra depth of flavor.
* If you don't have time to make your own mincemeat, you can use store-bought mincemeat instead.
* To make sure the frangipane is cooked through, insert a skewer into the center. It should come out clean when done.