Frangipane Mince Pies

 

I think that during the Christmas Season/month of December, I could eat my weight in Mince Pies.  I just love them so much, which is odd because when I was a child I did not like them at all.

Perhaps they are an acquired taste?  I think maybe, but I also think  that British mincemeat is far superior to any other kind. It is delicious.  Rich and fruity and nicely spiced.  I usually make my own based on  Delia Smith's recipe.  But I also will purchase half  dozen jars to use in baking as well. 

 

Yes, I do love it that much!  It is superior!

  

Another thing I really love is Frangipane. Frangipane is a sweet almond paste or custard used in baking cakes, etc.  Its versatility makes it a pretty nice option to have in your baking repertoire.  It is a creamy filling made simply from butter, almond flour, eggs and sugar.  It has a beautiful almond flavor that shines in everything you use it in.

The other day I saw a recipe for Frangipane Mince Pies on a blog called Kitchen Sanctuary.  Two of my favorite things in one tart?  Yes please!

I baked them, using the weight measurements. I have to say however her North American measures are way off and so I have calculated them properly and included in my version of the recipe. This is where my baking/cooking knowledge from both sides of the pond, and my experience as a trained chef really comes in handy.

 

WHAT YOU NEED TO MAKE FRANGIPANE MINCE PIES

Very simple baking ingredients and some quality mincemeat!

For the pastry:

• 1 3/4 cups (240g) all purpose, plain flour
• 3 TBS icing sugar
• 1/2 cup + 2 tsp (125g) butter, chilled and cubed
• the finely grated zest of one orange
• 1 medium free range egg

For the Frangipane:

• 1/3 cup + 1 1/2 TBS (90g) butter, at room temperature
• 1/2 cup (100g) caster or super fine sugar
• 1 large free range egg
• 1/2 tsp almond extract
• 1 cup + 3 tsp. (90g) ground almonds/almond meal

You will also need:

• prepared mincemeat
• 5 TBS flaked almonds
• icing sugar to dust

 

True confession here, I did not make the pastry. I used Tenderflake tart shells. They come frozen, 12 to a package.  They are very good and take away a lot of the faff needed to make and roll pastry, etc. They are a great time saver and always end up delicious and crisp.  I prebake them to ensure this result.

I used Costco Kirkland ground almonds/almond flour for the frangipane.  I also used salted butter. This is the kind I always keep in the house.

Use pure almond extract. You will get the best almond flavor using this.  I also used Kirkland flaked almonds to sprinkle on top.  You can use whatever flaked almonds you have to hand. I think slivered almonds would also work well.

I use large free range eggs. It is the only kind that I buy.

 

The mincemeat I used on this day was a very good quality purchased mincemeat. Mrs. Darlington's Mincemeat with Brandy. I did need to buy it from a British specialty shop.  I have to say it has an excellent flavor.

I will start early next year and buy in extra of it.  It really is as good as homemade!  I think it is the best mincemeat I have ever eaten.

 

HOW TO  MAKE FRANGIPANE MINCE PIES

You can make your pastry from scratch as per the recipe, or you can make things a bit easier and use a really good frozen pastry to make the tart shells.  Either way you are in for a real treat!

First make the pastry. Put the butter, flour and icing sugar into the bowl of a food processor and pulse to form fine crumbs. Add the orange zest and the egg. Pulse again just until it starts to come together. (If it is too dry you can add a bit of cold water.)

Tip out onto a lightly floured counter top. Pull together and shape into a flat disc. Wrap tightly in cling film and place in the refrigerator to chill for 30 to 60 minutes. (see notes)

While your pastry is chilling make your frangipane filling. Beat the butter and sugar together until pale, light and fluffy. Beat in the egg and almond extract to combine well and then beat in the ground almonds. Cover and keep in the refrigerator until you are ready to use it.

Roll your pastry out on a lightly floured surface, using a lightly floured rolling pin to 1/4 inch thickness. Stamp into rounds large enough to line your tart tins. (3 inch circles.) Line your tins with the pastry and prick with a fork. Chill while you preheat the oven to 375*F/190*C/ gas mark 5.

Bake the tart shells for 8 to 10 minutes. Remove from the oven and place a heaped teaspoon of mincemeat into each tart shell. Top each with a TBS of the chilled Frangipane. Don't worry, it will spread when it bakes. Sprinkle each with a few almonds.

Bake in the preheated oven for 15 to 20 minutes. (The tops will be golden brown and set.)

Remove from the oven and leave to cool. Sift a bit of icing sugar over top prior to serving.

Notes

You can use premade frozen pastry tart shells for this. Thaw and then place onto a baking sheet. Prebake for about 8 - 10 minutes at 375*F/190*C/ gas mark 5. (The Tenderflake ones are very good.)

 

These were really lovely. Yes, they are gone, which means I will have to bake some more. Prebaking the tart shells makes the pastry lovely and crisp.  

These are a beautiful balance of textures and flavors.  Prepare yourself to fall in love!

Some other mincemeat creations here in The English Kitchen that you might enjoy over the holidays are:

HOLIDAY DANISH - A breakfast braid with a lush rich cream cheese layer and a layer of mincemeat.  The two together are really delicious. Cut it into slices to serve to the family.  It goes beautifully with a hot drink!  Fabulously delicious!

FESTIVE APPLE DUMPLINGS - Mincemeat stuffed apples, rolled in cinnamon sugar and wrapped in puff pastry prior to baking to perfection.   I have included a recipe for a lovely spiced creme anglaise which goes perfectly.  (Fancy name for spiced custard.)  This is a wonderful dessert for the holidays.

Yield: 20 tarts

Author: Marie Rayner

Frangipane Mince Pies

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Crisp pastry, fruity spiced filling, topped with an almond cake topping and flaked almonds. Delicious!

Ingredients

For the pastry:

• 1 3/4 cups (240g) all purpose, plain flour
• 3 TBS icing sugar
• 1/2 cup + 2 tsp (125g) butter, chilled and cubed
• the finely grated zest of one orange
• 1 medium free range egg

For the Frangipane:

• 1/3 cup + 1 1/2 TBS (90g) butter, at room temperature
• 1/2 cup (100g) caster or super fine sugar
• 1 large free range egg
• 1/2 tsp almond extract
• 1 cup + 3 tsp. (90g) ground almonds/almond meal

You will also need:

• prepared mincemeat
• 5 TBS flaked almonds
• icing sugar to dust

Instructions

1. First make the pastry. Put the butter, flour and icing sugar into the bowl of a food processor and pulse to form fine crumbs. Add the orange zest and the egg. Pulse again just until it starts to come together. (If it is too dry you can add a bit of cold water.)
2. Tip out onto a lightly floured counter top. Pull together and shape into a flat disc. Wrap tightly in cling film and place in the refrigerator to chill for 30 to 60 minutes. (see notes)
3. While your pastry is chilling make your frangipane filling. Beat the butter and sugar together until pale, light and fluffy. Beat in the egg and almond extract to combine well and then beat in the ground almonds. Cover and keep in the refrigerator until you are ready to use it.
4. Roll your pastry out on a lightly floured surface, using a lightly floured rolling pin to 1/4 inch thickness. Stamp into rounds large enough to line your tart tins. (3 inch circles.) Line your tins with the pastry and prick with a fork. Chill while you preheat the oven to 375*F/190*C/ gas mark 5.
5. Bake the tart shells for 8 to 10 minutes. Remove from the oven and place a heaped teaspoon of mincemeat into each tart shell. Top each with a TBS of the chilled Frangipane. Don't worry, it will spread when it bakes. Sprinkle each with a few almonds.
6. Bake in the preheated oven for 15 to 20 minutes.
7. Remove from the oven and leave to cool. Sift a bit of icing sugar over top prior to serving.

Notes

You can use premade frozen pastry tart shells for this. Thaw and then place onto a baking sheet. Prebake for about 8 - 10 minutes at 375*F/190*C/ gas mark 5. (The Tenderflake ones are very good.)

Did you make this recipe?

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