This method for making mince pies was shown to me by a chef I worked for many years ago, and I have been using it every Christmas since, it is incredibly popular and I often get requests for the recipe, lighter than a traditional mince pie and a little more refined it is actually really simple and straight forward to put together. The only real difference between this and other mince pies is rather than a pastry lid I use a financier batter which is very similar to a frangipan mix, it gives the tart a third dimension in that you have the crisp pastry, the rich sweet mincemeat and then you have a light a light almond sponge. I have included the recipe for mincemeat however the tarts work just as well with good quality mincemeat from a supermarket.

INGREDIENTS

Mincemeat 1 lemon 140g raisins 140g sultanas 140g currants 80g mixed peel 1 granny smith apple 140g brown sugar 140g shredded suet 10g ground ginger 10g ground cinnamon 10g grated nutmeg 4 tb spn brandy

Method

Boil lemon in pan of water for 1 hour or until tender, cut in half, remove pips and allow to cool. Cut the lemon into pieces and blend in a food processor with raisins sultanas chopped apple and mixed peel, once this is a thick paste transfer to a bowl and add the sugar, currants, suet, sugar and spices, pour in the brandy and store in a sterilised jar for up to six months.

Sweet pastry

500g plain flour 250g sugar 250g butter cubes 2 large eggs

Method

Combine flour and sugar, create a well in centre of mix, slowly incorporate the cold butter until the mix resembles bread crumbs, add egss and work gently until mix becomes smooth.

Financier Batter

225g sugar 225g egg whites 90g ground almonds 180g plain flour 225g butter

Method

Place sugar, ground almonds and flour together in a kitchen aid with a whisk attachment, mix on slow speed and gradually add eggs one by one. Meanwhile heat the butter bin a pan until it begins to change colour into a shade of hazelnut brown. When the butter has changed colour pass it through a clean piece of linen or tea towel to remove any impurities. Whilst he butter is still warm add it to your batter mix in a slow trickle until it is fully incorporated. Leave to chill.

To Assemble

Roll out the sweet pastry to a thickness of about 3mm cut into disks and place in floured tart shells. Blind bake in an oven at 180 degrees c for about 10 minutes until pastry is cooked and crisp, leave to cool on a wire rack. Once the pastry is cool half fill the tarts with the mincemeat mix , on top of that spoon on some of the financier batter and smooth it over with a palette knife. Return the tarts to the oven and bake for 12 minutes until the financier batter is golden brown and cooked throughout