I have previously posted about the 5 week Christmas baking course I am taking with Sarah Brigden (babyCakes) through Tuart College, where in the first class we made fruit mince (see post here). We then used the fruit mince to make fruit mince tarts with a frangipane (almond cream) filling/topping.
My fruit mince is still developing its flavour in the fridge, so I decided to make these tarts but with raspberries instead, as I always have some in my freezer. The results were delicious and very popular both at home and at work. Mum has already asked for these for our family Christmas lunch.
The cinnamon pastry brings a nice added flavour to the tart, however you could leave it out or replace it with citrus zest, ground ginger, mixed spices – it is up to you.
This pastry will keep in the fridge for 5 days before cooking or up to 3 months in the freezer (wrapped in cling wrap and placed in a sealed container or bag), while the frangipane will keep for a week in the fridge. To make these tarts with fruit mince, you can add it either before the frangipane or on top. Don’t overfill the tart cases, as the frangipane does rise a bit when it bakes.