Inspired Hillier Recipes A Christmas Treat CHRISTMAS PEAR & MINCEMEAT FRANGIPANE TART 1. Preheat the oven to 200 O c/180 O fan/Gas 6. 2. Lightly grease all over a 10-inch, deep loose-bottomed, fluted tin. Cover the base with parchment. 3. Line the tin with the shortcrust pastry, allowing the pastry to hang over the edge all around. Cover with a round of parchment cut 4cm bigger than the tin and fill with uncooked rice (or ceramic beans if you have them). 4. Place on a baking tray and bake for 15 minutes. Remove the parchment and rice and return to the oven to cook for a further 5 minutes. 5. Remove from the oven and allow to cool.Then carefully trim off the excess pastry, running your knife along the edge of the tin. 6. Reduce the oven temperature to 170C/150fan/Gas 4. 7. To make the frangipane mixture, first melt the butter in a saucepan and set aside. 8. Beat together the caster sugar, eggs, ground almonds, almond essence and orange zest in a bowl. Mix in the melted butter to thoroughly combine. Stir in the chopped pistachios. 9. In a separate bowl, mix your chosen spirit into the mincemeat. Spread over the base of the pastry case. Spread the frangipane mixture on top, using a pallet knife to level the filling. 10. Slash the pears and place on top of the frangipane. 11. Bake for 45 minutes, or until the filling is set and golden-brown. 12. Leave to cool before removing from the tin. 13. Melt the apricot jam in a small pan and brush over the tart. Sprinkle on the toasted flaked almonds and allow to set before serving. Ingredients: • 500g ready rolled butter shortcrust pastry • 200g mincemeat • 1 tbsp of rum or brandy or sherry • 125g butter • 125g caster sugar • 150g ground almonds • 1 small orange zest • 3 eggs, beaten • 1 tsp vanilla extract • 1 tsp almond extract • 25g pistachios - chopped • 50g flaked almonds - toasted • 1 tbsp apricot jam • 1 tin of pears SERVES: 8 TIME: 1H 30 MINS