Fruit Mince and Frangipane Tart

Ingredients

• 2 sheets of good quality puff pastry
• 1 egg yolk, mixed with a little water
• 375g of dried mixed fruits
• 75ml Brandy (or orange juice)
• 100ml water
• Pinch of ground clove

Frangipane

• 80g butter, softened
• 100g Icing sugar
• 1 egg
• 100g almond meal
• 1 Tblsp flour

Method

• Soak the mixed fruit in brandy/orange juice and ground clove overnight.
• Pre heat the oven to 190°C and line a large tray with greaseproof paper.
• Using a round plate as a liner (approx. 25cm wide) to cut around the pastry sheets to make 2 large circles. And refrigerate until ready to use
• Drain the mixed fruit from the liquid and blend in a food processor until smooth. Set aside.
• To make the frangipane, cream the butter and sugar until light and fluffy. Add the egg, almond meal and flour and whisk until just combined.
• On one piece of pastry spread the mixed fruit puree ensuring a 2 cm border is left. Spoon over the frangipane and careful spread with a spatula. Top with the other piece of pastry and seal the edge by pressing with your fingers and a fork. Brush pastry all over with the egg wash and bake in the oven for 40 – 60 minutes or until a deep golden brown.
• Cool slightly before serving and sprinkle with sieved icing sugar. Can be seaved cold.