Enjoy my website of over 300 recipes with inspiration for every type of cook. Find out more about my TV shows, Restaurant, Cookbooks and watch my recipe videos. There’s lots more recipes coming up ever week.
Frangipane Mince Pies
Spice things up with these special frangipane flavoursome mince pies!
Ingredients
For the pastry:
100g (4oz) butter
225g (8oz) plain flour
Pinch of salt
2 tsp icing sugar
1 egg yolk, plus beaten egg to glaze
For the frangipane:
100g (4oz) butter
100g (4oz) caster sugar
2 large eggs
100g (4oz) ground almonds
1 tbsp plain flour
½ tsp almond extract, or to taste
For the filling and topping:
400g (14oz) jar mincemeat
25g (1oz) flaked almonds
Apricot jam, to glaze
A little lemon juice
Icing sugar, to dust
Method
To make the pastry, place the butter, flour, salt and sugar into a food processor and blend for 20 seconds. Add the egg yolk and blend again until the pastry comes together. Try not to over-handle or the pastry will be tough. Wrap in cling film and chill for an hour.
To make the frangipane, put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage! Add the ground almonds, flour and almond extract and mix briefly.
Preheat the oven to 200C (400F), Gas Mark 6. Roll the pastry out thinly onto a lightly floured work surface and cut into 18 x 6.5cm circles. Use this to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but don’t overfill the tins).
Sprinkle a few flaked almonds on top of each one. Bake for 15-17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.
Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with a bit of glaze. Just like traditional mince pies, these are best served warm with a light dusting of icing sugar.
Add a splash of cream or custard to really make the most of these festive treats.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.