Directions

• Sift the flour and salt and add the butter, 50g sugar and egg yolks. Combine with your hands and set aside in a fridge for an hour.
• Boil the Kinnie with the sugar until it thickens and caramelizes. Add mincemeat and allow to cool.
• Preheat the oven to 180C. Roll out pastry and line a buttered dish.
• Spread the cooled mincemeat mixture on the base.
• For the frangipane filling, mix the ground almonds, 120g sugar and egg whites.
• Spread this over the mincemeat mixture and cover with the flaked almonds.
• Bake for 1 hour or until firm in the centre.

Enjoy!

• 
  Preparation time

  1.5h
• 
  Cooking time

  1h
• 
  Total time

  2.5h
• 
  Servings

  8