Frangipane mince pies
Elevate traditional mince pies with a layer of almond-flavoured frangipane and flaked almond topping. Perfect for a festive dessert served with cream
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 350g ready-rolled shortcrust pastry
- 300g mincemeat
- 2tbsp flaked almonds
- icing sugar , for dusting
- 75g salted butter , at room temperature
- 75g caster sugar
- 50g ground almonds
- 50g self-raising flour
- 1egg , beaten
- 1tsp almond extract
- ½tsp clementine, orange or lemon zest (optional)
Instructions
Step 1
Heat the oven to 190C/170C fan/gas 5. To make the frangipane, beat together the butter and sugar using a wooden spoon or electric whisk until pale and fluffy. Add the almonds, flour, egg, almond extract and citrus zest (if using), and beat until smooth.Step 2
Unravel the shortcrust pastry and, using a 8-9cm pastry cutter or glass, stamp out as many circles as you can. Re-roll any off-cuts and continue until you have 12 pastry circles.Step 3
Push the pastry circles into the holes of a 12-hole non-stick bun or muffin tin, and press gently up the sides. Spoon 1 tbsp of the mincemeat into the middle of each (don’t be tempted to add more, as you need room for the frangipane).Step 4
Spoon over the frangipane and carefully spread out using a teaspoon, then scatter over the flaked almonds.Step 5
Bake for 20-25 mins or until the mince pies are risen and golden. Leave to cool for 10 mins, then remove from the tin and cool completely on a wire rack. Lightly dust with icing sugar before serving, if you like.