This Christmas dessert tart is the perfect combination of classic festive flavours with an aromatic twist with cardamom. It’s a zesty and delicious alternative to the mince pie.
Prep time 20 mins | Bake time 50 mins | Makes 1 tart
320g ready rolled shortcrust pastry
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g ground almonds
2tsp ground cardamom
2tbsp flaked almonds
Zest ½ lemon, to decorate
- Pre-heat the oven to 180°C. Line a 27cm loose bottom tart tin with the ready rolled pastry, trimming to fit. Spread the mincemeat over the base and place in the fridge whilst you make the frangipane.
- Beat the butter and sugar together in a stand mixer with the paddle attachment (or using a hand held electric whisk) until pale and fluffy. Add in the eggs, one at a time, beating well after each addition. Fold in the cardamom and ground almonds.
- Remove the base from the fridge and then spoon in the frangipane mixture. Top with the flaked almonds and bake for 50mins, or until a deep golden brown. Cool in the tin and then sprinkle over the lemon zest to serve.