Frangipani Fruit Mince Tarts

• 230 g plain flour
• 70 g self-raising flour
• 50 g icing sugar
• 150 g butter, cut into small dice
• 1 egg yolk
• ice water (water with ice cubes)
• 80 g butter, softened
• 80 g caster sugar
• 2 eggs
• 80 g almond meal

1. For the fruit mince:.
2. For this recipe you'll need two 12 hole tart tins.
3. In a processor, place the flours and sugar and pulse briefly to aerate.
4. Sprinkle the diced cubes of butter over and pulse again until the mixture resembles breadcrumbs.
5. Add the egg yolk and pulse again until just mixed through, then adding iced water 1 tablespoon at a time, continue to pulse until the dough just begins to come together.
6. This mix needed 4 tablespoons of water.
7. Place the dough onto a board and basically just mould the dough until it comes together.
8. There's no need to knead!
9. Roll into a ball and cut into half - slightly flatten each half into a disc, wrap in plastic and place in the fridge to rest for at least an hour or until the dough has hardened enough to roll.
10. Each half of the dough will make 12 cases.
11. For the Frangipani:.
12. Place the butter and sugar into a bowl and beat using an electric mixer until creamy.
13. Beat the eggs in, one at a time - make sure the egg is fully amalgamated before adding the second egg.
14. Stir in the almond meal.
15. Spoon the filling into each tart - try not to overfill as the frangipane will rise when cooked.
16. Cook them in a preheated 350F oven for 15-25 minutes or until golden.
17. Let them cool slightly in the tray before removing onto a wire rack.

flour, flour, icing sugar, butter, egg yolk, water, butter, caster sugar, eggs, almond meal

Taken from www.food.com/recipe/frangipani-fruit-mince-tarts-212119 (may not work)