These delicious frangipane mince pies are a perfect alternative bake to the pastry rich, double-crust pies usually enjoyed around Christmas time.
The mince pies are topped with a soft almond sponge, sprinkled with flaked almonds and served dusted with icing sugar.
These mince pies are special because.......
Mince pies are a much-loved part of Christmas festivities. In fact you could possibly go as far as to say that they're almost a staple treat for many households. If Family Fortunes were to pose a question along the lines of: 'Name foods commonly associated with Christmas', then I'm more than sure that mince pies would be a popular answer nestled amongst turkey, Brussels sprouts and Christmas pudding.
Here on Only Crumbs Remain, my thinking is that, as mince pies are such an integral part of most people's festivities, trying different variations on a theme for these delicious little bakes wouldn't be overkill! After all, you can never have too many mince pies!
An alternative ideato a pastry top would be to cover the delicious sweet mincemeat filling with frangipane and a scattering of flaked almonds before baking. Think almond! Think a lighter bake! Think, a lovely change to the traditional mince pie! Think, pass the brandy butter! Think, delicious!
Still retaining all the flavours and textures you would expect from a mince pie but with a delicious contrast of soft frangipane sponge on top along with some crunch from the flaked almonds. This variation on the classic is seriously good!
To make these frangipane mince pies you will need:
For the pastry
- Plain flour (US = all purpose flour)
- Icing sugar (US = confectioner’s sugar)
- Butter – I use lightly salted. If you use unsalted add a pinch of salt to the flour.
- Egg Yolk – medium
For the frangipane
- Butter – again I use lightly salted but you can use unsalted.
- Caster sugar – I use golden caster sugar
- Eggs – medium
- Almond extract
- Ground almonds (US = almond flour)
- Flaked almonds (US = sliced almonds)
- Icing sugar (US = confectioner’s sugar) – to dust
For the tastiest mince pies make your own mincemeat. It's really easy! If using commercial mincemeat consider adding a little extra spice, some orange zest or some chopped marzipan or apple to ramp the flavour with minimal effort.
I cook my mince pies in a bun tray but I have noticed that some bun trays are very shallow. Even my two near identical trays have different depths. For this recipe, it is best to use a deeper tray.
If your bun tray is very shallow make them in a muffin pan instead rather than the regular patty tin, making them a little deeper to allow sufficient filling to nestle inside. After all, nobody wants a mincepie that barely has any filling in it! A muffin tin also had the added benefit of allowing the frangipane to rise during the bake without a risk of overspilling across the baking tray beyond!
How to make frangipane mince pies step by step
1 Make the pastry and use to make 12 pastry cases.
2 Fill the pastry cases with mincemeat.
3 To make the frangipane beat together butter and sugar.
4 Add almond extract then gradually beat in the egg.
5 Add the ground almonds and fold in until combined.
6 Spread the frangipane carefully on top of the mincemeat.
7 Sprinkle with flaked almonds.
8 Bake until golden. Serve lightly dusted with icing sugar.
You may find it easier to put the frangipane mixture into a large piping bag (either without a nozzle or fitted with a wide plain nozzle) and use this to pipe the mixture on top of the mincemeat.
Mince pies are delicious on their own but you can also serve them with cream or for a really decadent treat serve them with brandy butter.
Perfect with a cup of tea or coffee mince pies are also delicious served with mulled wine.
How long will the mince pies keep?
The frangipane mince pies will keep in an airtight tin in a cool place for about a week. But trust me these will be so popular you will be lucky to keep them more than a day unless you hide them away.
Can you freeze these mince pies?
Yes, you can freeze these frangipane mince pies for up to 4 months.
How do you to reheat these mincemeat and frangipane pies?
I always think mince pies are at their very best served warm from the oven and these frangipane mince pies are no exception. They can be easily reheated on a baking tray in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.
If you are a bit of a traditionalist then you can find my recipe for classic mince pies on my other blog Recipes Made Easy.
So, let's get baking!
Frangipane Mince Pies
- mixing bowls
- Rolling Pin
- 12 hole deep bun tray or muffin tin.
- 10cm (4in) round plain or fluted cookie cutter
- electric hand mixer
For the Sweet Pastry (Pate Sucree)
- 150 g (5oz) plain flour (US = all purpose flour) plus extra to dust
- 50 g (2oz) butter diced
- 50 g (2oz) icing sugar (US = confectioner’s sugar)
- 1 egg yolk
For the Frangipane
- 100 g (3½oz) butter softened
- 100 g (3½oz) golden caster sugar
- 2 medium eggs lightly beaten
- ½ teaspoon almond extract
- 100 g (3½oz) ground almonds (US = almond flour)
- few flaked almonds, to sprinkle
- 200 g (7oz) mincemeat
- icing sugar (US = confectioner’s sugar) , to dust
To make the pastry
- Place 150g (5oz) flour, 50g and (2oz) icing sugar into a mixing bowl. Rub 50g (2oz) diced butter until the mixture resembles fine breadcrumbs. Add one egg yolk and 2 – 3 tasblespoons of cold water and mix to form a dough. Cover and leave to rest in a cool place for 15 minutes.
- Roll out the pastry on a lightly floured worksurface and cut out 12 x 10cm (4in) discs of pastry and use to line the bun tray or muffin tin. Chill for 30 minutes.
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
To make the frangipane
- Beat 100g (3½oz) each butter and sugar until the mixture is pale and fluffy. Add ½ teaspoon almond extract then gradually beat in 2 lightly beaten eggs, beating well after each addition. Add 100g (3½oz) ground almonds fold the almonds in gently using a spatula or large metal spoon.
- Remove the pastry cases from the fridge and divide 200g (7oz) mincemeat between the pastry cases. Use the back of the spoon to flatten it into the edges of the pastry. Spoon the frangipane over the mincemeat and spread over the filling. Sprinkle with a few flaked almonds.
- Bake for 20- 25 minutes until the frangipane is golden and springy to the touch. Allow to cool and firm up in the tin for 5minutes, then carefully transfer to a wire to cool. Dust with icing sugar and serve.
- Try to limit the number of times you re-roll the off-cuts of pastry, as continued re-balling and rolling will toughen the pastry.
- Short of time buy ready-made pastry
- If you don’t have a large biscuit cutter try cutting around a cup or jar. Ensure the pastry discs are large enough to come up the sides of the muffin holes a little.
- The pies will keep in an airtight tin in a cool place for about a week.
- Freeze for up to 4 months.
- Reheat mince pies in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.
I'm sharing this post with #CookBlogShare hosted at The Peachick Bakery