Frangipane-topped Mince Pies is a traditional British recipe for a classic mice pie of mincemeat on a rich shortcrust with a Bakewell-style frangipane topping which is typically served for Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Frangipane-topped Mince Pies.
For the Topping:
90g butter, softened
90g caster sugar
90g ground almonds
30g plain flour
1 large egg, beaten
1 tbsp amaretto
400g mincemeat (home-made is best, but a jar is fine)
2 tbsp mixed dried fruit
flaked almonds, to garnish
icing sugar, for dusting
Method:
Prepare the rich shortcrust pastry according to the recipe, cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill.
For the topping, beat together the butter and sugar until pale and fluffy. Mix in the ground almonds and plain flour then add the egg and amaretto and mix thoroughly to bring the frangipane ingredients together. Cover and set aside to chill in the refrigerator.
Turn the pastry out onto a floured work surface and roll out to about 3mm thick. Use an 8cm diameter plain cutter to cut out 24 rounds from the pastry (you will get fewer than 24 first time, just re-roll the scraps to make the remainder).
Use these to line the wells two 12-well patty pans. Mix the mincemeat with the dried fruit then spoon a little under a tablespoon of this mixture into each pastry shell. Top with 2 tsp of the almond mixture and sit a flaked almond in the centre of each.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the tops are golden brown and the mince pies are cooked through. Remove from the oven and allow to cool in the tins for 5 minutes then carefully remove the mince pies from the patty pans and transfer to a wire rack to cool completely before dusting with icing sugar, serving or storing.
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