Spiced Orange Frangipane Mince Tarts
Photography Josh Griggs.
This is a lovely spin on a festive classic.
INGREDIENTS
2 sheets pre-rolled butter puff pastry (24cm x 24cm)
Frangipane
50 grams butter, very soft
¼ cup caster sugar
1 tablespoon brown sugar
½ teaspoon mixed spice
finely grated zest 1 orange
45 grams ground almonds
1 large egg, size 7
To assemble
410-gram jar fruit mincemeat
1 medium apple
1 tablespoon marsala or brandy
¼ cup flaked almonds
mascarpone, to serve
8cm biscuit cutter
METHOD
Lightly grease 18 holes of 2 standard muffin trays.
Preheat the oven to 170°C fan bake.
Frangipane: Stir the butter, both sugars, mixed spice and the zest together until smooth. Beat in the almonds and egg.
Roll each piece of pastry out slightly thinner on a floured bench. Cut 9 circles out of each sheet, then gently press into the holes of the tins. Chill until firm.
To assemble: Peel the apple, then grate on the coarse side of a box grater. Squeeze out excess juice. Add to the mincemeat along with the liqueur.
Place a tablespoon of mincemeat in each tart. Top with a spoonful of frangipane then a scattering of almonds. Bake for 20–25 minutes until puffed and the pastry is crisp and golden.
Dust with icing sugar and serve warm or at room temperature with a dollop of mascarpone. Makes 18
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.