In a break with tradition I offer two photos for this blog post. LittleMissPbK made these tartlets for all her teachers and TAs. This recipe is originally credited to Richard Bertinet, who uses a pear liqueur, but brandy works just as well and adds a festive zing.
Makes 24 mini tartlets
320g pack Jus Rol chilled ready rolled sweet shortcrust pastry (or you could use the orange pastry recipe here )
100g unsalted butter at room temperature
100g caster sugar
100g ground almonds
25g plain flour
1 large egg
1 tablespoon rum or brandy
½ jar luxury mincemeat (I sometimes add extra brandy and orange zest)
Flaked almonds to decorate
Icing sugar, to dust
1. Preheat oven to 180/160 fan/Gas 4.
2. Unroll pastry onto a lightly floured surface. Using a 6cm cutter, cut out rounds of pastry and gently press into Deluxe Mini Muffin Pan with Mini Tart Shaper.*
3. For the frangipane, beat the butter until very soft and gradually add the sugar and ground almonds. Mix in the flour, then egg and brandy or rum.
4. Put ¾ teaspoon mincemeat in each pastry case, then using Small Stainless Scoop, top with a level scoop full (1 Tablespoon) of frangipane. Gently spread to the edges to cover all the mincemeat. Sprinkle with a few flaked almonds.
5.Bake for about 20 mins until golden brown. Cool a little in the tin, then remove (top tip: a Calpol spoon is ideal for easing them out without scratching the non stick).
6. Dust with icing sugar and serve.
Variation: replace the mincemeat with raspberry jam for mini Bakewell tarts.
*Usually I advocate a roll-into-a-ball-and-dobber method of creating the pastry cups, but for these it’s gives a better finish to roll out and cut and then dobber. I don’t suggest extra work where I don’t truly believe it’s worth it, and it really is here.
Make sure your pastry is pressed deep into the wells of the Mini Muffin Pan, allow the air to escape from under the pastry or you end up with soggy undercooked pastry – not good! PATIENCE needed!