Irish Cranberry, Frangipane and Mincemeat Tart


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Catherine says:

    This is gorgeous…I make one that’s similar ( didn’t think of adding mincemeat) and the menfolk love it. It’s one of those desserts with a great balance of bitter fruits against the rich frangipane. Your photos are almost edible!

    • Caroline says:

      Thanks Catherine! I’ve been making frangipane tarts for years but the mincemeat and cranberry combination is definitely top of the tarts for me – like you say, it’s all about the balance. Hard to find the balance when eating it though…

  2. rena says:

    Caroline, I made this frangipane tart and it was delicious. One to be repeated

    • Caroline says:

      You certainly got your share of the spoils when I was testing the recipe. Glad that you enjoyed it enough to make it yourself!

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