Frangipane Mince Pies
A twist on the Christmas classic. You will need deep mince-pie tins for 18 pies and a 6.5cm cutter.
Yield
18 servingsPrep
45 minCook
15 minReady
60 minIngredients
PASTRY
175g plain flour
75g butter, cut into cubes
25g icing sugar
1 large egg, beaten
FRANGIPANE
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 level tsp plain flour
1/2 tsp almond extract, or to taste
FILLING AND TOPPING
Just under 1 x 410g jar mincemeat with about 2 tbsp brandy
A few flaked almonds
Apricot jam to glaze
Lemon Juice
Ingredients
PASTRY
175g plain flour
75g butter, cut into cubes
25g icing sugar
1 large egg, beaten
FRANGIPANE
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 level tsp plain flour
1/2 tsp almond extract, or to taste
FILLING AND TOPPING
Just under 1 x 410g jar mincemeat with about 2 tbsp brandy
A few flaked almonds
Apricot jam to glaze
Lemon Juice
Directions
Preheat the oven to 200C / fan 180C / gas 6.
To make the pastry, measure the flour, butter and icing sugar into a food-processor bowl, then process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.
To make the frangipane, put the butter and sugar into the unwashed processor and blenc 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.
Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles. Use 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 do not overfill the tins). Sprinkle a few flaked almonds on top.
Bake in the preheated oven for 15 to 17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.
Dilute the apricot jam witha little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm.
VARIATION If you want to make a large tart, you can use the exact quantity above to fill a 23cm loose-bottomed tin, which will take about 25 minutes in the preheated oven.
