Frangipani Mince Pies
I have been making these frangipani mince pies for the last eight years at Christmas. My family are always asking me to make them and they always sold well in my cafe.
They are delicious little almond tarts with a nice thin buttery pastry case which not only look great but taste great too!!!
Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar until you have fine breadcrumbs.
Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.
The pastry then needs to be wrapped and placed in the fridge to keep cool.
Next to make the filling put the flour, soft butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.
Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and cut out 12 shapes/ rounds of pastry to fit in a deep muffin tin.
Then put a teaspoon of mincemeat in each one.
Finally put about a tablespoon of the frangipani filling on top of the mincemeat and sprinkle with flaked almonds if required.
Then bake for 15-20 minutes until golden brown and brush the tops with some more jam to glaze.
Leave them to cool completely in the muffin tin before removing them.
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
100g Self Raising Flour
100g Unsalted Butter (room temperature)
100g Caster Sugar
60g Ground Almonds
2 Large Eggs
1/2 tsp Almond Extract
12 tsp Mincemeat
Flaked Almonds for decoration
Apricot jam for glazing if required
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.
Cut out 12 circles of pastry to fit in a deep muffin tin.
Then put a teaspoon of mincemeat in each one and finally put about a tablespoon of the frangipani filling on top of the mincemeat and sprinkle with flaked almonds if required.
Bake for 15-20 minutes until golden brown.
Brush with warmed apricot jam if required.
Sarah's Extra Slice........
I do not blind bake my tart cases as the pastry always bakes well without needing to.
You will probably have some pastry left over and this can be kept in the fridge for up to 3 days or frozen for use at a later time.
The jam brushed on the top creates a nice glaze but it’s not essential.