The perfect pud to serve over Christmas, Apple Mincemeat Frangipane.
375g Shortcrust Pastry
4 tbsp Mincemeat
1 Braeburn Apples, grated
45g Unsalted Butter
45g Caster Sugar
45g Ground Almonds
1 Medium Egg
1 tbsp Amaretto
20g Flaked Almonds
18cm Loose Bottom Tin
Greaseproof Paper
Baking Beans or equivalent
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Line the tin with the shortcrust pastry and cover with greaseproof paper then weigh down with baking beans or rice and bake for 10 minutes.
Remove the greasproof paper and beans, then bake for another 5-10 minutes until the base has cooked.
Mix the grated apple and mincemeat, then put in the bottom of the tin.
Beat together the butter, sugar, egg, amaretto and ground almonds, then spread over the mincemeat.
Sprinkle over the flaked almonds and bake for 25-30 minutes until set.
Serve warm with cream or ice cream.
