Tag Archives: frangipane

Christmas Tart

Christmas Tart
Christmas Tart
Carnage
Carnage

Here is my last Christmas recipe and it is perfect for using up all the leftovers in the kitchen. This tart would be perfect this weekend after the first few tough days back in work after the holidays, and then we can all move on to a detox for January afterwards! This tart consists of a lovely thick crumbly pastry, and a soft spiced fruity centre.

I hate throwing food out, it seems like such a waste. We had some left0ver pastry, poached plums, frangipane, egg wash and a jar and a half of mincemeat and I really wanted to make sure that they were all used and didn’t end up in the bin. So I made this tart, and honestly it’s so delicious, I regret not making it sooner! The mincemeat I made myself in a previous post, as with the frangipane. The tart went down really well and I will definitely make it for Christmas Day next year, but it is still delicious for a nice warming dessert this January! The idea behind this though is using what you have left, maybe you have some leftover Christmas Pudding that you would like to crumble in to the tart? Or some stewed cranberries or apples? Whatever sweet treat you have left, throw it in.

The Leftovers
The Leftovers

Ingredients:

Pastry (enough to line and cover one pie dish)

2/3 cup frangipane mix

2 jars mincemeat

1 cup of poached plums

1/2 cup juice from poached plums

Egg wash (beaten egg)

1. Grease and line a pie dish. Preheat oven to 180C. Roll out pastry, working fast and careful not to overwork the dough. The less you touch and work it, the more crumbly it will be. Fit the pastry to the pie dish.

2. Spread the frangipane (or whatever you have leftover) over the base of the dish.

3. Spread poached plums over the frangipane (be  careful not to add to much juice of poached plums or whatever stewed fruit you may use as you don’t want the base layer of pastry to get soggy).

4. Spread the leftover mincemeat (again or whatever you have in the fridge).

5. Fit the rest of the pastry over the top of the tart. Using a bit of egg wash to seal the edges of the pastry together. Also cover the top of the pie with some egg wash.

6. Bake for 30 to 40 minutes, if it browns too quickly reduce heat or cover with tinfoil.

7. Serve with heated leftover juice from poached plums.

Line Pie Dish With Pastry
Line Pie Dish With Pastry
Line With a Layer of Frangipane
Line With a Layer of Frangipane
Now Add Layer of Poached Plums
Now Add Layer of Poached Plums
Now Add Mincemeat
Now Add Mincemeat
Cover Pie with Pastry
Cover Pie with Pastry
Delicious!
Delicious!

Eat Me

Eat Me

Orange Curd Frangipane Tarts

Orange Curd Frangipane Tarts
Orange Curd Frangipane Tarts

I have been lazing around at home for the last week and a half over the Christmas holidays and eating myself silly. However the Christmas Pudding only lasts so long and soon you find your self cakeless with a sugar craving to cure! I decided this week to try and use all the Christmas treats left over in the fridge some nice desserts. First up was a lonely looking jar of orange curd which I made before Christmas (check out my spiced orange curd recipe here). I usually put raspberry preserve in frangipane tarts, but thought curd would work as well and it did! The frangipane recipe is Jamie Oliver’s and definitely the best!

These are actually really nice and really quick and easy. I also had leftover pastry which I used for the base of this, but even frozen pastry would be fine. Frangipane is essentially a cake mix made with ground almonds, it’s delicious. I added the cinnamon and nutmeg to add a Christmas flavour, but you can leave these out. I filled cake tins with pastry, added a spoon of curd and a spoon of frangipane and that was it! I made about 20 for a family party. Just don’t overfill the cases or they will overflow.

Fresh From The Oven
Fresh From The Oven

Ingredients:

Pastry (enough to fill 12-15 bun holes in a bun tin depending on size)

1 jar Orange Curd (or enough for 1 tsp per tartlet)

90g soft light brown sugar

100g ground almond

100g butter

1 egg

zest of 1 orange

1 tsp vanilla extract

1/4 – 1/2 tsp cinnamon

1/4 – 1/2 tsp nutmeg

1. Roll out pastry, use the top of a glass to cut out circles of pastry to fill the pre-greased and lined bun tins.

2. Cream together almond, butter, sugar, egg, cinnamon, vanilla, nutmeg and orange zest to create your frangipane mix.

3.Put a teaspoon of orange curd on top of the pastry.

4. Put a teaspoon of frangipane on top of the curd.

5. Pop into an oven preheated at 180C for 17-20 minutes, they are done when golden on top. Be careful not to over cook.

6. Enjoy with some leftover whiskey/brandy cream!

Fill With Curd and Frangipane
Fill With Curd and Frangipane
Let Cool
Let Cool
Orange Curd Tartlet
Orange Curd Tartlet
Ready To Go
Ready To Go
Crispy and Gooey All At Once!
Crispy and Gooey All At Once!