Frangipane – that glorious, sticky, rich almond scented paste combined with the deep flavour of Mincemeat, enveloped by layers of butter puff pastry.

It looks like a confection, but is easier than pie. Served hot, warm or cold, alone or with cream or ice cream, it is about the most flattering thing you can do to a packet of butter puff pastry. I say butter puff pastry because the non-butter stuff isn’t very nice. If you’re going to buy pastry, make it the good stuff, hey?

First, the Frangipane. Cream 65g butter and 65g sugar until fluffy.
Gradually add 1 beaten egg and 2 tsp Rum.

Fold in 1 tbsp flour and 65g ground almonds.

Set aside. Only dip your finger in to test it a few times.

Take a 450/500g pack of butter puff pastry and roll it out into a large rectangle then slice it in half lengthways. Cunningly size it so that one half fits on to your baking sheet.

Lightly dust the baking sheet with flour and go ahead and lay one half on to it.

Fold the remaining half of pastry in half again and make 1″ cuts into the fold.

Return to the half on the baking sheet and, leaving a 1″ border all around, spread out the mincemeat.
Evenly spoon the Frangipane mixture on top.
Brush the 1″ border with milk.

Open up the half that you made slits in and lay on top of the Frangipane and mincemeat.
Lightly press the two together, brush the top with a little more milk and trim all edges with a sharp knife – this will make quite a difference in allowing the pastry to rise.

Bake for 25-30 mins. It may take longer than this to cook, but puff pastry can burn easily, so it’s worth being on your guard.

Once puffed and bronzed, ( and because you had to repair FourArm’s head attachment and were therefore unable to get to the oven whilst the timer screamed at you, it may be more bronzed than you anticipated) let it sit for 5-10 mins, then dust with icing sugar. The icing sugar is great at hiding the bits that might catch. In my defence, it looks much darker in this picture than it did in reality.

Serve hot, warm or cold. All three temperatures change the character of the dessert – all are delish. It was less rich when it was cold, weirdly. So easy to do and such a delight to eat.

Obviously, you don’t have to use Mincemeat; you could slice peaches or apricots on to the pastry and cover it with the frangipane – even a layer of raspberry jam if you wanted a Bakewell tart vibe.

PRINT THIS RECIPE (opens in a new window)

1 x 450/500g packet butter puff pastry
1/2 jar Mincemeat - homemade or shop bought
Frangipane:
65g softened unsalted butter
65g caster sugar
1 large egg
2 tsp Rum
1 tbsp plain flour
65g ground almonds
Milk, to seal and glaze the pastry with.

To make the Frangipane:
Cream the butter and sugar until fluffy.
Gradually add the egg and Rum.
Fold in the flour and almonds.
Set aside.

To assemble.

Heat the oven to GM7.
Roll the pastry out to a large rectangle and cut in half lengthways.
Place one half on a lightly floured baking sheet and, leaving a 1″ border all around, spread out the mincemeat.
Evenly spoon the Frangipane mixture on top.
Brush the 1″ border with milk.

Fold the remaining half of pastry in half again and make 1″ cuts into the fold.

Open the pastry up again and lay on top of the Frangipane and mincemeat.
Lightly press the two together, brush the top with a little more milk and trim all edges with a sharp knife – this will make quite a difference in allowing the pastry to rise.
Bake for 25-30 mins. It may take longer than this to cook, but puff pastry can burn easily, so it’s worth being on your guard.

Once puffed and bronzed, let it sit for 5-10 mins, then dust with icing sugar.

Serve hot, warm or cold. All three temperatures change the character of the dessert – all are delish.

*Obviously, you don’t have to use Mincemeat; you could slice peaches or apricots on to the pastry and cover it with the frangipane – even a layer of raspberry jam if you wanted a Bakewell tart vibe.*

Puff pastry, sweet gooey marzipan, juicy baked fruit and it is ready to dazzle in around 30 minutes.

Oh yeah baby.

My Mum always has puff pastry in the freezer and is a master of fruit tarts; therefore, I have inherited this love and have moved to new heights of pleasure as a result of my recent love affair with marzipan. I can’t get enough of the stuff – it’s most peculiar. Only warm though – I’ll probably still pick it off fruit cakes, but we’ll wait and see what Christmas brings before I commit to that.

You know, if you don’t like marzipan, just leave it out of this recipe; just put the fruit on the pastry and serve – maybe with a little whipped cream? Just a suggestion…

These are SO easy and SO delicious, it’s incredible.

First, get a pack of butter puff pastry from the supermarket (or drive over to your Mum’s and use hers because you have run out and didn’t realise). It really must be butter.

This is one of the 2 pieces in the pack – each weighing 250g.

Roll it out and cut into squares, triangles, circles (use a cookie cutter), whatever size and shape you fancy. You don’t have to be precise and mathematical – it’ll rise and puff in the oven anyway.

Roll out some marzipan to a similar thickness, although that’s not terribly important either, and either cut it to fit like a slightly smaller sheet over the pastry, or cut into thin strips like I did here. Lay it on top of the pastry.

Get some fruit out – I used sliced nectarines, blueberries and raspberries (from our garden!). Consider peaches, figs, blackberries, loganberries, thinly sliced apple, pear,plums? Arrange the fruit on top of the marzipan.

So pretty.

Sieve some icing sugar over them – or caster sugar if you like

Bake at GM6/400F/200C for 20 mins.

Remove to a wire rack to cool and add some more icing sugar if you wish. It’s just so patisserie, but so easy.

They’re lovely at room temperature and positively addictive when still slightly warm from the oven. Of all the things I bake, this is the one thing I have most trouble walking away from. I could clear that wire rack in minutes, I tell you.

Mmmmmmmmmmmmmmmm.

———

Marzipan Fruit Puff Tarts

PRINT THIS (NOT) RECIPE (Opens in a new window)

500g all butter puff pastry – thawed if frozen
500g marzipan
1 nectarine
some raspberries
some blueberries
icing sugar

Preheat oven to GM6/400F/200C

Roll the pastry out to the thickness of a coin.
Cut into shapes – squares, strips, circles (use a cookie cutter), triangles or just make one large tart.

Roll the marzipan out to a similar thickness.
Cut shapes just slightly smaller than the ones you have cut the pastry into, or cut the marzipan into thin-ish strips and nestle them on top of the pastry.

Arrange the fruit of your choice on top of the marzipan.
Consider most fruits (I wouldn’t recommend strawberries or bananas – they can go a bit weird in the oven) such as sliced peaches, figs, blackberries, loganberries, thinly sliced apple, pear, plums, anything you fancy.

Dust with icing sugar and bake for 20 mins.

Remove to a wire rack to cool. Dust with more icing sugar if you think it could take it. Serve at room temperature or warm – reheat for 5 mins if necessary.