Hazelnut Frangipane Tart with Quince Hazelnut Mincemeat
Prep Time: 40 minutes
Total Time: 1 hour 40 minutes
For the shortcrust pastry
- 225g all-purpose flour
- 100g butter, cold and diced
- Pinch of salt
For the tart
- 400g Quince Hazelnut and Cognac Mincemeat
- 250g hazelnuts, skinned
- 250g fine granulated sugar
- 250g butter, softened
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 50g flaked hazelnuts
- For the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Sprinkle in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Place pan in refrigerator and chill until the filling is prepared.
- Preheat oven to 160 degrees C.
- Make the frangipane by pulsing the hazelnuts and 100g sugar in a food processor, making sure not to over-process as the nuts become oily. Transfer the hazelnuts and sugar into a mixing bowl.
- Add butter and remaining sugar into the food processor and blend until light, then gradually add the eggs and the vanilla extract as the mixture is processed. Add the egg mixture to the hazelnut and mix well.
- Trim the edges of the chilled pastry. Spread the mincemeat across the pastry base. Drop spoonfuls of the frangipane over the surface and spread with a spatula. Scatter with the flaked hazelnuts and bake for about 60 -75 minutes, or until top is golden and puffed.
- Cool tart for 15 – 20 minutes before serving. Serve with clotted cream or some vanilla ice-cream.
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