Recipe

Frangipani Fruitmince Tarts Recipe

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Ingredients

Directions

Step #1 For the fruitmince:.
Step #2 For this recipe you'll need two 12 hole tart tins.
Step #3 In a processor, place the flours & sugar & pulse briefly to aerate.
Step #4 Sprinkle top the sliced cubes of butter over & pulse again until the mixture resembles breadcrumbs.
Step #5 Add the egg yolk & pulse again until just mixed through, then adding iced water 1 tbsp at a time, continue to pulse until the dough just begins to come together.
Step #6 This mix needed 4 tbsps of water.
Step #7 Place the dough onto a board & basically just mould the dough until it comes together.
Step #8 There's no need to knead! Roll into a ball & cut into half - slightly flatten each half into a disc, wrap in plastic & place this in the fridge to rest for at least an hr or until the dough has hardened enough to roll.
Step #9 Each half of the dough will make 12 cases.
Step #10 For the Frangipani:.
Step #11 Place the butter & sugar into a bowl & beat using an electric mixer until creamy.
Step #12 Beat the eggs in, one at a time - make sure the egg is fully amalgamated before adding the second egg.
Step #13 Stir in the almond meal.
Step #14 Spoon the filling into each tart - try not to overfill as the frangipane will rise when cooked.
Step #15 Cook them in a preheated 350°F oven for 15-25 mins or until golden.
Step #16 Let them cool slightly in the tray before removing onto a wire rack.
Enjoy the Frangipani Fruitmince Tarts recipe