Festive Mince Pies with Frangipane Topping Recipe

BySarah
Jump to Recipe· 4.7 from 10 reviews

If you’re looking to wow your family and friends this holiday season, I’ve got a treat you won’t want to miss: my Festive Mince Pies with Frangipane Topping Recipe. These pies take the classic mince pie to a whole new level by crowning them with a luscious almond cream topping that’s buttery, flavorful, and just the right kind of festive. Trust me, once you try these, you’ll never look back at regular mince pies again!

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Why This Recipe Works

  • Perfect Pastry Texture: The all-butter pastry is flaky but sturdy enough to hold a generous filling without getting soggy.
  • Balanced Sweetness: The rich, nutty frangipane topping complements the spiced mincemeat filling perfectly, adding depth.
  • Simple, Reliable Steps: The step-by-step process is easy to follow, even if you’re new to making pastry or mince pies.
  • Versatility: Whether for Christmas, winter celebrations, or simply a cozy weekend treat, these mince pies always impress.
Festive Mince Pies with Frangipane Topping, mince pie with frangipane, holiday mince pie recipe, Christmas mince pies, almond topped mince pies - Eleven round sandwich cookies are shown on crumpled parchment paper atop a white marbled surface. Each cookie has two golden brown almond-studded cake layers with a pale cream filling in the middle. The top cake layers are dusted with powdered sugar, which is also scattered around on the parchment and surface. A dark metal sieve filled with powdered sugar sits on the left side among the cookies, adding texture and detail. The overall look is rustic with warm tones and soft lighting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The right ingredients make or break these festive pies. You’ll find that together, they build layers of flavor and texture — from the tender all-butter base to the rich almond cream topping that adds a lovely twist to traditional mince pies. I always recommend using fresh, high-quality ingredients for that extra-special touch.

Festive Mince Pies with Frangipane Topping, mince pie with frangipane, holiday mince pie recipe, Christmas mince pies, almond topped mince pies - Flat lay of a small mound of plain white flour on a simple white ceramic plate, a few large cubes of cold unsalted butter arranged neatly on another white ceramic dish, a small white ceramic bowl filled with golden mincemeat fruit filling, a fresh whole orange with a small strip of bright orange zest curling beside it on the surface, a small white ceramic bowl holding granulated white sugar, two clean whole brown eggs with uncracked shells placed side by side on the white marble, a small white ceramic bowl filled with pale beige ground almonds, a smaller white ceramic bowl containing plain white flour, a tiny heap of delicate pale beige flaked almonds on the marble surface, and a small white ceramic bowl with fine white powdered icing sugar arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain flour: A good all-purpose flour ensures a tender but sturdy pastry that supports the filling nicely.
  • Unsalted butter: Using cold, quality butter creates a flaky, flavorful crust without any extra salt interfering.
  • Iced cold water: Keeps the dough cool, making it easier to work with and yielding flakier pastry.
  • Mincemeat (fruit filling): Choose a good-quality mincemeat or your homemade blend—its rich spice and fruit mix forms the heart of the pies.
  • Orange zest: Adds fresh citrus oils that brighten up the almond cream, balancing the sweetness.
  • Granulated sugar: Sweetens the frangipane just right without being overpowering.
  • Large eggs: Bind the almond cream and help it set with a silky texture.
  • Ground almonds: The star of the frangipane, giving it a moist, nutty body and wonderful flavor.
  • Flaked almonds: Sprinkled on top for crunch and a pretty finish.
  • Powdered icing sugar: A light dusting adds festive charm and just a touch more sweetness.
  • Fine salt: Enhances all the flavors without being noticeable.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love giving this Festive Mince Pies with Frangipane Topping Recipe my own twist depending on mood and what I have in the pantry. You can absolutely make it your own and have fun with flavors and textures.

  • Spice it up: Once, I added a pinch of cinnamon and nutmeg to the frangipane—I was surprised by how much it elevated the warmth and festivity of the pies.
  • Go nut-free: I’ve substituted ground sunflower seeds for almonds for a friend with nut allergies, and they still turned out beautifully.
  • Fruit Filling Creativity: If you’re feeling adventurous, mix some chopped dried apricots or cherries into your mincemeat for added texture and bursts of flavor.
  • Mini versions: Try making mini pies using a smaller cutter if you want bite-sized treats perfect for parties.

Step-by-Step: How I Make Festive Mince Pies with Frangipane Topping Recipe

Step 1: Crafting the Perfect Pastry Base

Start by rubbing cold, cubed butter into the flour and a pinch of salt until the butter pieces are about the size of large peas. I like to work quickly here to keep the mixture cold, because warm butter can make the dough tough and greasy. Add the ice-cold water a little at a time and gently mix with your fingertips until the dough just comes together — no need to overwork it! Form it into a smooth disc, wrap tightly in plastic wrap, and pop it in the fridge for at least one hour. Trust me, this chilling period is crucial—it lets the gluten relax, so your pastry bakes up flaky and tender.

Step 2: Rolling Out and Filling the Pies

After chilling, let the dough warm up for 10 to 15 minutes at room temperature—too cold and it’ll crack under the rolling pin. On a lightly floured surface, roll the dough to about ¼ inch thick (roughly a coin’s thickness). Use a 9 cm (3.5 inch) cookie cutter to cut out rounds. Lightly dust your cupcake pan with flour before gently pressing each round into the cups, smoothing them to line the base and sides. Don’t worry if the dough doesn’t reach the top of the mold; that’s perfect. Next, spoon about two tablespoons of mincemeat into each shell – this fruity, spiced filling is really the star of your pie’s heart.

Step 3: Making the Luxurious Frangipane Topping

This part is a fun little ritual that really makes these pies special. Rub the orange zest into the granulated sugar to release all those fragrant oils—you’ll love the fresh citrus scent filling your kitchen. Then cream the sugar with softened butter using a mixer until it’s pale and fluffy. Beat in the lightly whisked eggs gradually; at this stage, the mixture might look a bit curdled, but don’t panic—that’s normal. Beat in the ground almonds, plain flour, and salt until everything is combined into a thick, creamy batter. I find using a piping bag (or a snack-sized zip-lock with the corner snipped off) makes topping the pies easier and less messy, but you can also spread the frangipane with a spoon over each mince meat-filled case. Finally, sprinkle flaked almonds on top for a delightful crunch and pretty finish.

Step 4: Baking to Golden Perfection

Cover your cupcake pan loosely with aluminum foil to prevent the frangipane from browning too quickly. Pop them into a preheated oven at 180°C (350°F) for 15 minutes. Then carefully remove the foil and bake for another 10-15 minutes until the almond cream topping is golden and the pastry edges look crisp and inviting. Let your pies cool in the pan for about 10 minutes before transferring to a wire rack—this helps them firm up and makes them easier to handle. A light dust of powdered icing sugar finishes them off beautifully.

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Pro Tips for Making Festive Mince Pies with Frangipane Topping Recipe

  • Keep the butter cold: Cold butter means flaky pastry—warm butter leads to a greasy, tough crust.
  • Don’t overwork the dough: Mix just enough to bring the dough together; overworking makes the pastry tough.
  • Be patient with frangipane: If the mixture looks a little curdled after adding eggs, keep mixing—once the ground almonds and flour go in, it smooths out.
  • Use a foil tent when baking: It prevents the topping from browning too fast and ensures even cooking for that golden finish.

How to Serve Festive Mince Pies with Frangipane Topping Recipe

Festive Mince Pies with Frangipane Topping, mince pie with frangipane, holiday mince pie recipe, Christmas mince pies, almond topped mince pies - The image shows a white plate with a gold rim holding eight round golden-brown almond cakes, each cake topped with thin pale almond slices and a light dusting of powdered sugar. One cake is broken in half on top, revealing a soft, moist inside with a dark filling. The plate is placed on a white marbled surface decorated with dark green pine and holly leaves. To the left of the plate, there is a spoon with a dark fruit jam sitting on the edge of the plate. A vintage metal baking tray with empty round molds is partially visible underneath and next to the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it traditional and simple—a generous dusting of powdered icing sugar really makes these pies pop. Sometimes, for an extra festive touch, I’ll sprinkle a few toasted flaked almonds on top before serving. And if I’m in the mood, a light drizzle of honey can add a beautiful sheen and an extra layer of sweetness.

Side Dishes

These pies are gorgeous on their own, but if you want to upgrade your dessert spread, serve them alongside warm custard or a dollop of freshly whipped cream. For something a little different, a scoop of vanilla ice cream with a sprinkle of cinnamon adds a seasonal twist I adore.

Creative Ways to Present

I’ve had great fun presenting these pies in festive cupcake wrappers or nestled in rustic wooden boxes lined with parchment for holiday gifts. For a party, arranging them on a pretty platter with sprigs of holly and little fairy lights always impresses guests. Plus, they’re just as lovely served warm or room temperature, so you can make them ahead and still dazzle your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover mince pies in an airtight container at room temperature, and they stay fresh and delicious for up to a week. The pastry holds up well without getting soggy, and the frangipane topping remains wonderfully moist.

Freezing

These pies freeze like a dream. After baking and cooling, I place them in a freezer-safe container, separated by parchment paper to avoid sticking, and freeze for up to three months. When ready to enjoy, I thaw them overnight in the fridge and then re-crisp the pastry with a quick 10-minute bake in a 180°C (350°F) oven. They taste just like fresh!

Reheating

When reheating, I always avoid microwaving because that can make the pastry soggy. Instead, I pop the pies in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through and crisp again. It’s the best way to preserve that lovely contrast between crunchy crust and creamy topping.

FAQs

  1. Can I use store-bought mince meat for this recipe?

    Absolutely! A good-quality store-bought mincemeat works just fine, especially if you don’t have time to make your own. Just make sure it’s fresh and flavorful, and if you like, customize it by stirring in some extra dried fruits or a splash of brandy to add your personal touch.

  2. How long do these Festive Mince Pies with Frangipane Topping last?

    Stored in an airtight container at room temperature, these pies stay delicious for up to a week. They can also be frozen for up to 3 months without losing quality, making them perfect for prepping ahead of holiday gatherings.

  3. Can I make the pastry gluten-free?

    Yes, you can use a gluten-free plain flour blend in place of regular flour. Just be mindful that gluten-free pastry can be a bit more delicate, so handle it gently and chill well to avoid breaking.

  4. What’s the best way to prevent the frangipane from browning too fast?

    Cover the pie tray loosely with aluminum foil for the first 15 minutes of baking. This ‘foil tent’ technique protects the frangipane, ensuring it cooks evenly and achieves a lovely golden hue without burning.

Final Thoughts

Making these Festive Mince Pies with Frangipane Topping Recipe has truly become one of my favorite holiday traditions. There’s something so satisfying about the mix of textures and flavors—the buttery crust, cozy mincemeat, and rich almond cream topping—that just screams celebration. Whether you’re a seasoned baker or trying your hand at festive treats for the first time, this recipe is a guaranteed crowd-pleaser that’s fun to make and even better to share. So grab your apron and get ready to impress your loved ones with something seriously delicious!

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Festive Mince Pies with Frangipane Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

Classic Festive Frangipane Mince Pies featuring a buttery all-purpose pastry base filled with traditional mincemeat and topped with a rich almond cream (frangipane). These pies are baked to golden perfection and finished with flaked almonds and a dusting of powdered sugar, perfect for holiday celebrations.

Ingredients

All Butter Pastry

  • 220 g plain flour (all-purpose)
  • ¼ teaspoon fine salt
  • 115 g unsalted butter
  • 60 ml ice cold water

Fruit Filling

  • 350 g mincemeat (fruit filling)

Almond Cream (Frangipane) Topping

  • 1 zest of orange
  • 100 g granulated sugar
  • 115 g unsalted butter
  • 2 large eggs
  • 100 g ground almonds (almond meal)
  • 20 g plain flour (all-purpose)
  • ½ teaspoon fine salt
  • 30 g flaked almonds
  • 1 tablespoon powdered icing sugar

Instructions

  1. Make the Pastry: Rub the unsalted butter into the plain flour and salt in a large mixing bowl until the butter pieces are pea-sized. Gradually add the ice cold water, mixing gently with your fingertips until the dough comes together when pressed.
  2. Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
  3. Prepare Pastry Cases: Remove the chilled dough and let it sit at room temperature for 10 to 15 minutes to soften slightly. On a lightly floured surface, roll out the dough to ¼ inch thickness. Use a 9 cm (3.5 inch) cookie cutter to cut rounds.
  4. Line the Tray and Fill: Preheat the oven to 180C (350F). Lightly flour a cupcake tray and press each dough round into the holes, making sure to cover base and sides flush. Spoon two tablespoons of mincemeat into each pastry case.
  5. Make the Frangipane Topping: Rub orange zest into granulated sugar to release oils. Cream the butter and orange sugar together using electric beaters until pale and creamy. Whisk eggs lightly and add to the butter mixture; beat briefly even if it looks curdled.
  6. Add Dry Ingredients: Stir in ground almonds, plain flour, and salt until fully combined and the mixture is thick and creamy.
  7. Top the Fruit Filling: Pipe or spoon the frangipane mixture over the mincemeat filling evenly in each tart. Sprinkle flaked almonds on top.
  8. Bake: Cover the pan loosely with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until the pastry and almond cream are golden.
  9. Cool and Serve: Let the pies cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered icing sugar and serve warm or cold, plain or with custard, cream, or ice cream.

Notes

  • Use cold unsalted butter to achieve a flaky pastry texture.
  • Do not overwork the dough to prevent tough pastry.
  • Customize the mincemeat filling with your favorite flavors for a personal touch.
  • If the frangipane looks curdled after adding eggs, continue mixing as it will come together once almonds and flour are incorporated.
  • Tent the cupcake pan with foil during the initial baking to prevent the tops from browning too quickly.
  • Store pies in an airtight container at room temperature for up to one week.
  • Pies freeze well for up to 3 months; thaw in the refrigerator and reheat in the oven at 180C (350F) for 10 minutes to restore crispness.
  • The recipe is optimized for metric measurements; using digital scales ensures accuracy.

Nutrition

  • Serving Size: 1 pie
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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