Mincemeat Frangipane Tart Recipe

With crisp pastry, juicy mincemeat and tender frangipane topping, this mincemeat frangipane tart is the perfect Christmas dessert.

You can chill the tart in the fridge if you're not ready to serve it right away, then serve cool or warm with cream, custard, or even a touch of brandy cream.

My frangipane mincemeat tart can be made in a quiche or flan tin, and with the pretty icing and silver sprinkles on top, it could be the showstopper at the centre of your festive celebrations.

Preparing the pastry is a breeze - you’ll just need simple ingredients: salted butter, plain flour, egg, water, and a little caster sugar. 

You’ll then use a food processor to bring it all together, but don't worry if you don’t have one one. You can combine the flour and butter by hand, incorporating the liquid with a cutlery knife if you prefer.

Once the pastry is ready, follow my step-by-step photos and detailed instructions to expertly line your tin. 

I'll guide you through the process of blind baking the pastry case, ensuring a flawlessly crisp result from edge to centre.

I've opted for store-bought mincemeat, but if you're inclined to make your own during this season, this tart serves as a splendid showcase for your homemade mincemeat prowess!

Ready to make this pretty, easy mincemeat frangipane tart?

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Step-By-Step Instructions

Make the pastry

Separate the egg white and yolk. Add 25ml cold water to the yolk and whisk until smooth.

Put the flour, butter, sugar and salt in the food processor. Or in a bowl if making by hand.

Pulse the food processor - or, if doing this by hand, rub together lightly between your fingers - until you have an even, slightly yellow crumb that resembles breadcrumbs or ground almonds.

Add the egg yolk and water mixture.

Pulse again very briefly - or mix with a cutlery knife - until the pastry starts to clump. 

Remove the pastry from the food processor / bowl and gather into a ball. 

Place on clingfilm and cover with another piece, then press out with your hand into a disc about 1-1.5cm thick (½ inch). Wrap and place in the fridge to chill until firm but flexible.

Line the pastry case

When chilled to very firm, unwrap and roll out to about 3mm (just under1/8 Inch) thick - the disc will about 30cm (12 inches) wide.

Use the pastry to line your tart case, carefully lifting and pushing the pastry so that it sits flush in the corners with no gaps for air.

Use your rolling pin to trim away the excess pastry.

Place the tin back into the fridge until hard. 

Blind bake the pastry case

Preheat the oven to 200C (180C fan). 

Scrunch up a large piece of greaseproof paper (baking parchment) and use it to line the pastry case, then fill with baking beans, ensuring that the sides are supported all the way round.

Place the tart on a baking sheet and place in the oven to bake for 20 minutes. Remove from the oven, spoon out the baking beans and remove the paper.

Return the tart to the oven for a further 10-15 minutes until the base is sandy with no gray patches.

While the pastry is still hot, if you like you can brush the base and sides (but not the top) with the reserved egg white. This will ensure it doesn’t become soggy.

Make the frangipane 

Put the sugar and softened butter in a bowl.

Beat until pale and fluffy. 

Add the beaten eggs a little at a time.

Whisking after each addition.

Sift in the ground almonds and flour.

Fold through. 

Fill and bake your mincemeat frangipane tart

Spoon the mincemeat into the case and level off. 

Spoon the frangipane batter on top.

Level off.

Scatter the flaked almonds on top.

Return the tart to the oven and bake for 30-40 minutes until gently golden all the way across. Keep a close eye on it in the final 10 minutes and cover the edges with a collar of foil if you’re worried the edges are browning too much.

Allow to firm up in the tin for 10 minutes, and then gently release from the tin and transfer to a wire rack to cool completely.

Ice the tart

To ice your tart, sift the icing sugar into a bowl and add the lemon juice. Mix together until you have a smooth, thick icing.

Drizzle or pipe the icing all over the top of the tart.

Add some silver sprinkles, if desired, then allow to set.

When you’re ready to serve, slice with a large, sharp knife and wipe between slices for a neat finish.

Enjoy on its own or with cream or custard!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.