Mary Berry’s Frangipane Mince Pies are a festive twist on the traditional mince pie. With a buttery shortcrust pastry base, fruity mincemeat filling, and a light almond frangipane topping, these delightful treats are perfect for the holiday season.
What are Mary Berry Frangipane Mince Pies?
Mary Berry’s Frangipane Mince Pies are classic mince pies topped with a fluffy almond frangipane layer. The combination of rich mincemeat and the nutty, buttery frangipane makes these pies an elegant addition to your festive dessert table.
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Why You Should Try This Recipe
- Festive flavors: A classic Christmas treat with a unique almond twist.
- Perfect for entertaining: Elegant and delicious, ideal for guests.
- Customizable: Swap mincemeat for other fruit fillings if desired.
- Simple to make: Straightforward steps for a stunning result.
- Make-ahead friendly: Can be prepared in advance for busy holidays.
Ingredients Needed to Make Mary Berry Frangipane Mince Pies
For the Pastry:
- Plain flour – 175g, for a crisp base.
- Butter – 75g, chilled and diced, adds richness.
- Icing sugar – 25g, for a subtle sweetness.
- Egg yolk – 1, for binding.
- Cold water – 1–2 tablespoons, to bring the dough together.
For the Filling:
- Mincemeat – 200g, store-bought or homemade.
For the Frangipane Topping:
- Butter – 75g, softened, for a creamy texture.
- Caster sugar – 75g, for sweetness.
- Egg – 1 large, for structure.
- Ground almonds – 75g, for nutty flavor.
- Almond extract – 1 teaspoon, optional, enhances almond flavor.
For Decoration:
- Flaked almonds – 2 tablespoons, for a crunchy topping.
- Icing sugar – For dusting.
Equipment Needed
- 12-hole muffin tin or tart tin
- Mixing bowls
- Rolling pin
- Pastry cutter
- Piping bag or spoon
Instructions to Make Mary Berry Frangipane Mince Pies
Step 1: Prepare the Pastry
- In a mixing bowl, rub the chilled butter into the flour until it resembles fine breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and 1–2 tablespoons of cold water. Mix until the dough comes together.
- Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Step 2: Roll Out the Pastry
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Roll out the chilled pastry on a lightly floured surface to about 3mm thickness.
- Use a round pastry cutter to cut out 12 circles and line the holes of the muffin tin.
Step 3: Add the Filling
- Spoon a small amount of mincemeat into each pastry case, filling them about halfway.
Step 4: Make the Frangipane Topping
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the egg and almond extract (if using), then fold in the ground almonds.
Step 5: Add the Frangipane
- Transfer the frangipane mixture to a piping bag for precision or spoon it over the mincemeat filling, spreading it gently to cover.
- Sprinkle with flaked almonds for added texture.
Step 6: Bake the Mince Pies
- Bake in the preheated oven for 15–20 minutes, or until the frangipane is golden and risen.
Step 7: Cool and Serve
- Allow the pies to cool in the tin for 5 minutes before transferring to a wire rack.
- Dust with icing sugar before serving.
What Goes Well With Mary Berry Frangipane Mince Pies
- Custard: Warm custard complements the flavors perfectly.
- Whipped cream: Adds a light and creamy touch.
- Brandy butter: A festive accompaniment for the holidays.
- Fresh berries: Provides a refreshing contrast.
- Hot mulled wine: Enhances the festive vibe.
- Coffee or tea: Ideal for an afternoon treat.
Expert Tips for Making the Best Mary Berry Frangipane Mince Pies
- Chill the pastry: Prevents shrinkage and ensures a crisp texture.
- Don’t overfill: Avoid spills by leaving room for the frangipane to rise.
- Use quality mincemeat: Homemade or premium store-bought options work best.
- Experiment with flavors: Add a splash of brandy to the mincemeat for extra depth.
- Bake evenly: Rotate the tin halfway through baking for even browning.
Easy Variations of Mary Berry Frangipane Mince Pies
- Nut-free option: Replace ground almonds with desiccated coconut.
- Citrus twist: Add orange or lemon zest to the frangipane mixture.
- Chocolate mince pies: Mix chocolate chips into the frangipane topping.
- Spiced frangipane: Add cinnamon or nutmeg for a warm flavor.
- Gluten-free: Use gluten-free flour for the pastry.
Best Practices to Store Mary Berry Frangipane Mince Pies
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze for up to 1 month. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Frangipane Mince Pies
- Oven method: Reheat at 160°C (320°F) for 5–10 minutes.
- Microwave option: Heat individual pies for 20–30 seconds.
Nutrition Value (per mince pie)
- Calories: 250
- Protein: 4g
- Fat: 14g
- Carbohydrates: 25g
Final Words
Mary Berry’s Frangipane Mince Pies are a festive delight that combines the traditional flavors of Christmas with a nutty, elegant twist. Perfect for sharing with family and friends, these mince pies will surely become a holiday favorite.
Try this recipe and add a touch of sophistication to your festive baking!
More By British Baking Recipes
- Mary Berry Panna Cotta
- Mary Berry Toffee Marshmallow Squares
- Mary Berry Canterbury Tart
- Nigella Semolina Pudding
Mary Berry Frangipane Mince Pies
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: Makes 12 mince pies
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Frangipane Mince Pies are classic mince pies topped with a fluffy almond frangipane layer. The combination of rich mincemeat and the nutty, buttery frangipane makes these pies an elegant addition to your festive dessert table.
Ingredients
For the Pastry:
- Plain flour – 175g, for a crisp base.
- Butter – 75g, chilled and diced, adds richness.
- Icing sugar – 25g, for a subtle sweetness.
- Egg yolk – 1, for binding.
- Cold water – 1–2 tablespoons, to bring the dough together.
For the Filling:
- Mincemeat – 200g, store-bought or homemade.
For the Frangipane Topping:
- Butter – 75g, softened, for a creamy texture.
- Caster sugar – 75g, for sweetness.
- Egg – 1 large, for structure.
- Ground almonds – 75g, for nutty flavor.
- Almond extract – 1 teaspoon, optional, enhances almond flavor.
For Decoration:
- Flaked almonds – 2 tablespoons, for a crunchy topping.
- Icing sugar – For dusting.
Instructions
Step 1: Prepare the Pastry
- In a mixing bowl, rub the chilled butter into the flour until it resembles fine breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and 1–2 tablespoons of cold water. Mix until the dough comes together.
- Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Step 2: Roll Out the Pastry
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Roll out the chilled pastry on a lightly floured surface to about 3mm thickness.
- Use a round pastry cutter to cut out 12 circles and line the holes of the muffin tin.
Step 3: Add the Filling
- Spoon a small amount of mincemeat into each pastry case, filling them about halfway.
Step 4: Make the Frangipane Topping
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the egg and almond extract (if using), then fold in the ground almonds.
Step 5: Add the Frangipane
- Transfer the frangipane mixture to a piping bag for precision or spoon it over the mincemeat filling, spreading it gently to cover.
- Sprinkle with flaked almonds for added texture.
Step 6: Bake the Mince Pies
- Bake in the preheated oven for 15–20 minutes, or until the frangipane is golden and risen.
Step 7: Cool and Serve
- Allow the pies to cool in the tin for 5 minutes before transferring to a wire rack.
- Dust with icing sugar before serving.
