Winteringham Village Recipes
 Frangipane

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

 

Mincemeat, Almond & Apple Frangipane

Christine Hammond

Banner photograph by Ken Jacobs ©2007

Mincemeat, Almond and Apple Frangipane

Preheat oven to 160° C    Gas mark 2.5

275 g   (9 ½ ozs) Plain flour
200 g   (10 ozs) butter
165 g   (5 ½ ozs) Caster Sugar
2 Eggs
50g (1 ½  ozs)  Ground almond
50g  (1 ½ ozs) mincemeat
1 eating apple (peeled and sliced)
(2.5 ml (1/2 teaspoon) ground cinnamon )
1.5 ml (1 tablespoon) flaked almonds
1.5ml (1 tablespoon) apricot jam

Pastry
Rub 140g (5 ozs) butter into 250g (9 ozs)  flour.  Mix in 100g (3 ½ ozs) sugar and 1 beaten egg.  Gather together to form a soft dough.  Rest in fridge for at least two hours  (can be left for longer if required)

Roll out pastry and line a large flan dish.  Rest in fridge for another 30 mins.

Topping
Make the frangipane by creaming  50g (1 ¾ ozs) of butter and 50g (1 ¾ ozs) caster sugar.  Gradually beat in an egg and the remaining flour.  Add ground almonds.

Spread the mincemeat over the flan case, then cover with the frangipan mixture.  Arrange the slices of apple on top of the frangipan,  sprinkle with remaining sugar (and cinnamon if liked).

Bake in the centre of the oven for about 20 – 30mins (until the apple is cooked and the frangipan is golden brown) . Leave to cool

Toast the flaked almonds in the oven.  Bring apricot jam to boil in a tablespoon of water.  Brush the top of the tart with this mixture and scatter with toasted almonds. 
 

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