Frangipane Fruitmince Tarts
[Makes 24 tarts]
80 grams butter, softened
80 grams caster sugar
80 grams almond meal
Follow the instructions for making the Traditional Fruitmince Tarts but you don't need to cut out any stars - the frangipane takes its place.
To make the Frangipane:
Place the butter and sugar into a bowl and beat using an electric mixer until creamy. Beat the eggs in, one at a time - make sure the egg is fully amalgamated before adding the second egg.
Stir in the almond meal.
Spoon the filling into each tart - try not to overfill as the frangipane will rise when cooked.
Cook in a preheated 180°C/350°F oven until golden - about 15-25 minutes.