Ever wondered what would happen if a mince pie and a bakewell tart had a love child? Wonder no longer, my little elves. THIS is what happens.
Crisp, buttery pastry? Tick.
Fruity, boozy mincemeat? Tick.
Soft, nutty frangipane? Tick.
Familiar enough to comfort but with a bit of a twist to add interest – this is mince pie perfection. I took these to my work Christmas drinks last year and they disappeared in a flash (no, I didn’t eat ALL of them…).
Hope you’re enjoying some festive baking too! I’m feeling pretty smug as I finished my Christmas shopping today hehe *cracks immensly irritating smug smile* x
Frangipane mince pies
For the pastry and filling:
– 200g mincemeat* (good quality shop-bought or see my recipe here)
– zest 1 unwaxed orange
– icing sugar, to decorateFor the frangipane:
– 75g caster sugar
– 1 large egg (free range please), beaten
– 60g ground almonds
– 1 tablespoon plain flour**
– 1/4 teaspoon baking powder***If you’re making GF mince pies or you’re a veggie, be sure to check the mincemeat for animal suet or wheat-derived products.
**Use gluten-free versions if making GF mince pies!
Preheat your oven to 180°C and grease a 12-hole muffin tin.
Prepare your mincemeat (if making your own), stir the orange zest into it, and set aside. Prepare your pastry.
Roll out the pastry to just a few millimetres thick. Tip: The best way to stop the pastry sticking to your work surface and rolling pin is to roll it out on a sheet of baking paper (if you’re not feeling that snazzy, just dust your work surface with flour as usual). Using an 8cm cutter, cut out circles of pastry and press gently into your tin.
To make the frangipane, cream the butter and sugar together (I use my food mixer with the beater attachment but you could use a wooden spoon). Gradually beat in the eggs and amaretto (scraping down the sides of the bowl to ensure nothing escapes) until everything is incorporated. Fold in the almonds, flour and baking powder until the mixture is smooth.
Spoon a teaspoon of mincemeat on top of each pastry circle and level gently. Spoon a teaspoon of frangipane atop the mincemeat and level again.
Bake for 25 minutes or until golden brown and the frangipane is set. Allow to cool for a few minutes in the tin and then transfer to a wire rack.
Dust with icing sugar!
Source: Recipe and photos by pip & little blue.