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
Scale
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
- 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.
- Chill the Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- 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.
- 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.
- 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.
- Add Dry Ingredients: Stir in ground almonds, plain flour, and salt until fully combined and the mixture is thick and creamy.
- Top the Fruit Filling: Pipe or spoon the frangipane mixture over the mincemeat filling evenly in each tart. Sprinkle flaked almonds on top.
- 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.
- 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
