this makes a tempting alternative to a Christmas pudding – and is also a brilliant way to use up any leftover mincemeat you might have
STORIES · 13.12.22
Events | Food | Recipes
This Christmas will be the first we have had at The Fox, so it has been exciting to see the tree go up outside, the lights twinkling and the pub filled with decorations, music and lots of festive additions to the menu.
No matter how cold it is, I like wrapping up warm and spending time outside. After a bracing dog walk through the countryside and woodlands, there’s nothing like settling down by the fire for a warming drink or a long lunch with my family. As well as comforting pub classics such as steak and kidney pie and my husband’s favourite fish and chips, The Fox menu evolves with the seasons and the produce from the farm, so there are always lots of specials to try.
This mincemeat and frangipane tart is a delicious wintry way to round off a meal, so I asked our Head Chef, Alan, for the recipe after tasting it a couple of weeks ago. Served with a brown sugar brandy butter, I think it makes a tempting alternative to a Christmas pudding – and is also a brilliant way to use up any leftover mincemeat you might have over the coming weeks. There is usually some pastry and frangipane mix leftover which can be used to make little mince pies – perfect for unexpected visitors.
Ingredients to make one 30cm tart
For the pastry
100g unsalted butter, softened
50g icing sugar, softened
50g caster sugar
1 egg
250g plain flour
For the frangipane
300g unsalted butter, softened
300g caster sugar
3 eggs
3 tbsp plain flour
300g ground almonds
300g good quality mincemeat
2 tbsp flaked almonds
For the brown sugar brandy butter (optional)
175g unsalted butter, softened
175g brown sugar
1 tsp vanilla paste
Zest of 1 orange
90ml brandy
there is usually some pastry and frangipane mix leftover which can be used to make little mince pies – perfect for unexpected visitors
To make the pastry, put the butter and sugars into a large mixing bowl and beat using a wooden spoon until smooth and pale. Crack in the egg, mix to combine, then add the flour. Bring together by hand, being mindful not to over work the mixture, then wrap the pastry in clingfilm and put into the fridge to chill for at least 30 minutes.
Preheat the oven to 160C.
Once rested, lightly flour your work surface and roll the pastry to the thickness of a pound coin. Use it to line a greased 30cm tart tin, cover with a sheet of greaseproof paper and baking beans, then blind bake for 20 minutes until golden.
Meanwhile, make the frangipane by adding the softened butter and caster sugar to a large mixing bowl and beating together using electric beaters until light and fluffy. Beat in the eggs one at a time, mixing well to combine, then use a metal spoon to fold in the plain flour and ground almonds.
Remove the paper and baking beans from your blind-baked pastry case, then spread the mincemeat evenly over the base of the tart shell. Spoon over the frangipane, and gently smooth the surface using a palette knife.
Top with the flaked almonds, transfer the tart to the oven and bake for 30 – 40 minutes until golden and cooked through. Turn the oven off and allow the tart to cool in the oven – covering it with foil if it is starting to colour too much.
To make the brown sugar brandy butter, beat together all of the ingredients until light and fluffy, transfer to a serving bowl and keep at room temperature.
Serve the tart in generous slices at room temperature with a dollop of the brandy butter, or crème fraiche if your prefer.
