Sweet mincemeat wheat and egg free frangipani

This came about because I fancied a mincemeat tart. I made the shortbread base and realised I didn’t have any eggs. So I adapted the recipe and it worked!!

Preparation Time 10 mins
Cooking Time 25 mins
Suitable for pre-cooking Yes
Wheat Free Yes
Sugar Free No
Egg Free Yes
Dairy Free Optional
Gluten Free Optional


For the shortbread pastry
100 gr butter
40 gr brown caster sugar
100 gr rice flour

60 gr ground almonds

For the middle layer
4 tbsp sweet mincemeat

3 small eating apples cored and sliced

For the topping
100 gr butter
40 gr sugar
100 gr ground almonds

40 gr rye flour

1/2 tsp baking powder

Put all pastry ingredients into bowl. Rub together until it forms clumpy breadcrumbs. Gradually apply more pressure until the mixture starts to stick together. Gently push evenly into a 7 in flat tin. Bake for 15 minutes at 150o (not fan).

For the middle spread the mincemeat and then apples evenly over the shortbread base.

For the topping, mix butter and sugar together.

Measure ground almonds and rye flour together with baking powder. Fold into mixture.

Spread evenly over mincemeat.

Cook for 25 minutes at 180o (not fan)