The Best Mini Frangipane Topped Mince Pies
If you love mince pies, you’ll love Mary Berry’s mini frangipane-topped mince pies! These delicious little pies are the perfect festive treat – and they’re so easy to make! Just follow our simple recipe, and you’ll be able to indulge in sweet, tasty goodness in no time.
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Mary Berry’s Mince pies with frangipane
Sometimes mincemeat pies can be a bit too much on their own, but these mince pies with a frangipane topping just balance everything out, and because they are mini pies, they are the right size for a little treat without overindulging around December time!
What is the mincemeat in mince pies?
Mincemeat is a mixture of chopped dried fruit and spices, used as a filling in pies and other pastries. It originated in medieval England as a way to preserve meat, but today it is usually made with vegetarian ingredients.
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While the exact ingredients can vary, mincemeat typically contains raisins, currants, apples, citron, lemon peel, cinnamon, nutmeg, and brandy.
While mincemeat pies are traditionally associated with Christmas, they can be enjoyed year-round. These pies can be made with either a shortcrust or puff pastry crust and they can be either baked or unbaked. Mince pies can be served warm or cold. They taste great with hot custard!
Mincemeat can also be spread on toast or used as an ice cream topping. Whatever way you enjoy it, mincemeat is sure to add some festive flavour to your holiday season!
Plan ahead
One of the great things about frangipane mince pies is that you can make them months in advance and freeze them until you’re ready to serve. This is ideal for busy holiday entertaining, as all you need to do is thaw the pies overnight and then bake them fresh the day of your event. The frangipane filling is rich and flavorful, and the delicate crust comes together easily.
Ingredients
This is what you need for approx 15 mini mince pies. If you want more, just double or triple the quantities.
- 87 g Butter (softened)
- 87 g Caster Sugar
- 2 Eggs
- 87 g Ground Almonds
- 1 tsp Almond Extract
- 5 tbsp Mincemeat
- Icing sugar
Pastry
- 125 g Plain Flour
- 62 g Butter (Cut into cubes)
- 1 small Egg
Optional extras
You can top your mini pies with flaked almonds. If you want to do this, you will need the following:
- 175g Icing sugar – sifted
- Juice of 1/2 lemon
- 1-2 tbsp water
- 60g Flaked Almonds
Optional topping
To make the topping, stir together the icing sugar, lemon juice and enough water to make a thin icing. Spread evenly over the mini tarts and sprinkle with almonds. Return to the oven for 5 minutes or until the icing is shiny and the almonds are lightly coloured.
Prick the base of the pastry with a fork for even baking Fill the pastry cases with a teaspoon of mincemeat Top with the frangipane mixture When baked and cooled sprinkle with icing sugar
How to make mincemeat and almond mini tarts
More Mincemeat Recipes
Storage
The little pies store well. Keep them in an air tight container to keep fresh for up to 10 days. You can also freeze them for up to 3 months.
The Best Mini Frangipane Topped Mince Pies
Equipment
Ingredients
- 87 g Butter (softened)
- 87 g Caster Sugar
- 2 Eggs
- 87 g Ground Almonds
- 1 tsp Almond Extract
- 5 tbsp Mincemeat
Pastry
- 125 g Plain Flour
- 62 g Butter (Cut into cubes)
- 1 small Egg
Instructions
- For the pastry, put the flour into a large bowl. Add the butter and rub in until it resembles bread crumbs. Stir in the sugar, then mix in the egg to bind to a soft dough. Wrap the dough in clingfilm and chill in the freezer for 15 minutes.
- Meanwhile, put the butter and sugar in a bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each one. Mix in the ground almonds and almond extract.
- Roll out the dough on a lightly floured surface and cut out rounds to fit your bun. Prick the bottoms with a fork but not right through. Spread the mincemeat over each bottom of the pastry shells. Pour the almond mixture over the mincemeat.
- Bake in a preheated oven at 190°c/170°c fan/Gas 5 for about 26 minutes until the filling is golden and firm to the touch. After a few minutes, carefully remove them from the tins and transfer them to a wire rack to cool. When completely cool, sprinkle with icing sugar.
