2 sheets pre-rolled butter puff pastry (24cm x 24cm)
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
410-gram jar fruit mincemeat
1 medium apple
1 tablespoon marsala or brandy
¼ cup flaked almonds
mascarpone, to serve
8cm biscuit cutter
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. Makes 18