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Spiced orange frangipane Christmas mince tarts

Serves Makes 18
Prep time:
Cooking time:

This is a lovely spin on a festive classic.



  • 2 sheets pre-rolled butter puff pastry (24cm x 24cm)
  • Frangipane:
  • 50 grams butter, very soft
  • ¼ cup caster sugar
  • 1 tablespoon brown sugar
  • ½ teaspoon mixed spice
  • finely grated zest 1 orange
  • 45 grams ground almonds
  • 1 large egg, size 7
  • To assemble:
  • 410-gram jar fruit mincemeat
  • 1 medium apple
  • 1 tablespoon marsala or brandy
  • ¼ cup flaked almonds
  • mascarpone, to serve
  • 8cm biscuit cutter
View the method

Lightly grease 18 holes of 2 standard muffin trays.

Preheat the oven to 170°C fan bake.

Frangipane: Stir the butter, both sugars, mixed spice and the zest together until smooth. Beat in the almonds and egg.

Roll each piece of pastry out slightly thinner on a floured bench. Cut 9 circles out of each sheet, then gently press into the holes of the tins. Chill until firm.

To assemble: Peel the apple, then grate on the coarse side of a box grater. Squeeze out excess juice. Add to the mincemeat along with the liqueur.

Place a tablespoon of mincemeat in each tart. Top with a spoonful of frangipane then a scattering of almonds. Bake for 20–25 minutes until puffed and the pastry is crisp and golden.

Dust with icing sugar and serve warm or at room temperature with a dollop of mascarpone. 


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