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1
For the fruit mince:.
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2
For this recipe you'll need two 12 hole tart tins.
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3
In a processor, place the flours and sugar and pulse briefly to aerate.
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4
Sprinkle the diced cubes of butter over and pulse again until the mixture resembles breadcrumbs.
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5
Add the egg yolk and pulse again until just mixed through, then adding iced water 1 tablespoon at a time, continue to pulse until the dough just begins to come together.
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6
This mix needed 4 tablespoons of water.
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7
Place the dough onto a board and basically just mould the dough until it comes together.
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8
There's no need to knead!
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9
Roll into a ball and cut into half - slightly flatten each half into a disc, wrap in plastic and place in the fridge to rest for at least an hour or until the dough has hardened enough to roll.
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10
Each half of the dough will make 12 cases.
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11
For the Frangipani:.
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12
Place the butter and sugar into a bowl and beat using an electric mixer until creamy.
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13
Beat the eggs in, one at a time - make sure the egg is fully amalgamated before adding the second egg.
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14
Stir in the almond meal.
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15
Spoon the filling into each tart - try not to overfill as the frangipane will rise when cooked.
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16
Cook them in a preheated 350F oven for 15-25 minutes or until golden.
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17
Let them cool slightly in the tray before removing onto a wire rack.
