Delicious and traditional Christmas fare - it just wouldn’t be Christmas without mince pies and a dollop of fresh cream! This recipe offers a twist on the traditional mince pie. Tip: Cheat and buy your pastry if you simply don’t have the time (or energy!) to make your own.
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Ingredients You will need enough Short Crust
pastry to make 12 tartlets 110g (3oz) Unsalted Butter 110g (3oz) Caster Sugar 1 Egg (lightly beaten)
1 teaspoon Vanilla Extract 1 teaspoon Orange Zest 1 tablespoon of Plain Flour 110g (3oz) Ground Almonds 2 drops of Almond Extract 1 jar Mincemeat 12 slithers of Flaked Almonds (to decorate) Pinch of Salt Icing Sugar to dust
1. Preheat the oven to 180°C/Gas 4. 2. Cream together the butter, salt and caster sugar until light and fluffy, then add the egg, almond extract, vanilla extract and orange zest and beat well using a wooden spoon. Add the flour and ground almonds and beat into the mixture until well combined. 3. Roll out the pastry and using a fluted pastry cutter to make rounds, press each of these round into a bun tin, then drop a little mincemeat into the bottom of each case. Spoon the creamed mixture on top of the mincemeat. 4. Place in the oven and bake for 20 minutes or until the frangipan top is cooked and golden. 5. Allow to cool and then push an almond into each before dusting lightly with icing sugar.