Frangipan Tarts

Delicious and traditionally eaten at Christmas, but in our house they seem to be equally delicious at any time of year!

Our friend Mel who is always experimenting, gave us this recipe - tweaked to her very sweet tooth!

Delicious eaten alone but wonderful with a bit of thick custard or double cream on top.

ServesPrep / Cooking TimeDifficulty
12 30 mins 1


You will need enough short crust pastry to make 12 tartlets.
110g unsalted butter
110g caster sugar
Pinch salt
1 egg lightly beaten
1tsp vanilla extract
1tsp orange zest
2 drops almond extract
1tbsp plain flour
110g ground almonds
1 jar minced meat
12 slithers of flaked almonds
Icing sugar to dust


  • Preheat the oven to 180°C
  • Using an electric hand whisk, beat together the butter, salt and sugar until light and fluffy.
  • Add the egg, almond extract, vanilla extract, and orange zest and beat in well.
  • Add the flour and the ground almonds and beat into the mixture until well combined.
  • Roll out the pastry and using a fluted pastry cutter to make rounds, press each of these round into a bun tin.
  • Drop a little mincemeat into the bottom of each case.
  • Spoon the creamed mixture on top of the mincemeat.
  • Place in the oven and bake for 20 mins or until the frangipan top is golden brown.
  • Allow to cool and then push a flaked almond into each before dusting lightly with icing sugar.
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