Mince Pie Frangipane
Every Christmas I indulge myself in many mince pies. However, baking and eating the same style mince pies each year can get a bit boring. I felt this year it was time to experiment with the mince meat and try something new!
About a month ago I made a Bakewell tart and absolutely loved it. I made work one too, but unfortunately I got poly with the winter sickness bug and it never actually made it into work. Ever since then, everyone keeps asking me when I’m baking another one. With it been christmas I’m too busy baking festive food. So I thought why not incorporate the two! Make a Bakewell Tart but instead of using raspberry jam I could use apricot jam with mince meat. This is how this recipe came about.
I wanted to share my recipe with you all as they are so delicious and such a nice change from the traditional mince pies!
Equipment: 12 hole muffin tin x2, circle cutter, star cutter, rolling pin
450g Plain Flour (Plus extra for rolling out dough)
160g Caster Sugar
220g Unsalted Butter (Plus extra for greasing muffin tray)
300g Apricot Jam
400g Sweet Mincemeat
150g Unsalted Butter
150g Caster Sugar
150g Ground Almonds
1 tbsp Almond Extract
2 tbsp Icing Sugar to dust on top
Cornstarch or icing sugar for dusting work surface when rolling out the Marzipan
- Make the pastry; put the flour and butter into a bowl and make breadcrumbs using your finger tips.
- Add the sugar and butter to the breadcrumbs and mix together to form a dough.
- Wrap the dough in cling film and refrigerate for 30mins.
- While the dough is in the fridge, grab out your muffin tin and grease it with some melted butter.
- After 30mins, remove the dough from the fridge. On a floured work surface, roll out the pastry and cut out circles with a pie cutter to fit the muffin tin. Prick each pastry shell at the base with a folk. Place muffin tray in fridge while you make the filling.
- Preheat the oven to 170 degree fan.
- To make the Frangipane; put the butter and sugar in a bowl and cream together until pale and fluffy.
- Add the egg, ground almonds, and almond extract. Mix well.
- Remove the muffin tin from the fridge and spoon a teaspoon of apricot jam into the base of each one.
- Then add a tablespoon of mincemeat onto of the apricot jam.
- Then fill each pie with the frangipane mixture to its level.
- Place in the oven and bake for 25mins, until golden brown.
- Remove from the oven and leave to cool in the muffin tin for 5mins before moving onto a wired cooling rack.
- Once completely cooled, make the marzipan stars. Dust the work surface with cornstarch or icing sugar. Roll out the Marzipan and with the star cutter, cut out a star for each pie and place on top.
- Dust each pie with a sprinkle of icing sugar and enjoy!