- 750g sweet shortcrust pastry ( I actually used 125g butter, 50g caster sugar, 250g plain flour, 1 egg yolk + 2tbsp water and it was just enough rolled out very thin!)
- large jar of good mincemeat
- 200g unsalted butter
- 200g caster sugar
- 200g ground almonds
- 50g plain flour
- 2 large eggs
- 2 tbsp brandy
- flaked almonds
- Preheat oven to 180 deg C.
- Grease three 12 hole tart tins. Roll out pastry thinly and cut 36 rounds of pastry to line tins. Leave to rest in fridge while you make the frangipagne.
- Beat the butter until soft. Beat in the sugar until pale and fluffy and then beat in the almonds. Mix in the flour, the eggs and finally the brandy.
- Half fill the pastry cases with mincemeat and then spoon a heaped teaspoon of frangipagne over the top over each one. Smooth it over and sprinkle with flaked almonds.
- Bake for about 20 - 25 mins until golden brown. Serve warm sprinkled with icing sugar.
(Recipe from Richard Bertinet in Times Magazine 21.11.09)