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.