This Mary Berry Frangipane Mince Pies Recipe is a nutty and festive recipe, which features sweet mincemeat and a soft almond sponge topping. It’s a delicious alternative to traditional pies, ready in about 45 minutes.
Mary Berry Frangipane Mince Pies Recipe Ingredients
For the Pastry:
- 6 oz (175g) plain flour
- 3 oz (75g) cold butter, cubed
- 2-3 tablespoons cold water
- (Or use 1 pack ready-rolled shortcrust pastry)
For the Filling:
- 6-8 oz (approx. 200g) good quality mincemeat (jarred)
- 1 teaspoon brandy (optional, to stir into mincemeat)
For the Frangipane Topping:
- 3 ½ oz (100g) soft butter
- 3 ½ oz (100g) caster sugar
- 2 large eggs, beaten
- 3 ½ oz (100g) ground almonds
- 1 tablespoon plain flour
- 1/2 teaspoon almond extract
- Flaked almonds (for sprinkling)
- Icing sugar (for dusting)
How To Make Mary Berry Frangipane Mince Pies Recipe
- Preheat and Prep: Preheat the oven to 375°F (190°C / 170°C Fan / Gas Mark 5). Have a 12-hole bun tin (muffin tin) ready. Tip: Place a flat baking sheet in the oven to heat up; placing the tin on a hot sheet helps cook the base.
- Make the Pastry: Measure the flour and cold cubed butter into a processor. Pulse until it resembles fine breadcrumbs. Alternatively, rub the butter into the flour with your fingertips. Add the cold water gradually, mixing until the dough just comes together.
- Line the Tin: Roll out the pastry thinly on a floured surface. Using a fluted round cutter (approx. 3-inch/7.5cm), cut out 12 circles. Gently press the circles into the holes of the bun tin.
- Add the Filling: Place one teaspoon of mincemeat into the bottom of each pastry case. Crucial: Do not overfill, or the mincemeat will boil over and make the pies stick to the tin.
- Make the Frangipane: In a mixing bowl, cream the soft butter and caster sugar together until pale and fluffy. Gradually whisk in the beaten eggs. If the mixture starts to curdle, add the tablespoon of flour. Fold in the ground almonds and almond extract.
- Top the Pies: Spoon a generous dollop of the frangipane mixture on top of the mincemeat in each pie. You don’t need to spread it perfectly; it will settle as it bakes. Scatter a few flaked almonds over the top of each pie.
- Bake: Place the bun tin on the preheated baking sheet in the oven. Bake for 15-20 minutes, until the pastry is crisp and the frangipane is golden brown and springy to the touch.
- Cool and Serve: Allow the pies to cool in the tin for 5 minutes (to firm up), then transfer to a wire rack. Dust with icing sugar before serving.
Recipe Tips
- Cold Pastry, Room Temp Topping: For the best results, your pastry ingredients should be ice cold (for flakiness), but your frangipane ingredients (butter and eggs) should be at room temperature (to prevent curdling).
- The “Soggy Bottom” Fix: Baking the bun tin on top of a preheated baking sheet conducts heat directly to the bottom of the pies, ensuring the pastry cooks through despite the moist filling.
- Don’t Overfill: It is very tempting to add “just a little more” mincemeat, but the frangipane needs space to rise. A level teaspoon is usually plenty.
- Almond Extract: A little goes a long way. Use high-quality extract, not artificial flavoring, for that true marzipan taste.
What To Serve With Mary Berry Frangipane Mince Pies
These pies are richer than standard mince pies, so they serve well as a dessert.
- Brandy Butter: A classic Christmas pairing.
- Double Cream: Pour over warm pies.
- Mulled Wine: The spices in the wine complement the mincemeat.
- Coffee: The almond flavor pairs perfectly with an after-dinner coffee.
How To Store Mary Berry Frangipane Mince Pies Recipe
- Room Temperature: Store in an airtight container (tin) at room temperature. They will keep well for 3-4 days. The frangipane keeps the mincemeat moist.
- Freeze: These freeze brilliantly. You can freeze them baked or unbaked (in the tin, then bag them once frozen). If baked, freeze for up to 3 months. Thaw and warm in the oven to crisp up the pastry.
Mary Berry Frangipane Mince Pies Recipe Nutrition Facts
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 90mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugar: 12g
- Protein: 4g
Nutrition information is estimated per pie.
FAQs
Can I use store-bought pastry?
Absolutely. Mary Berry often says life is too short to make pastry if you are in a rush. Use an all-butter ready-rolled shortcrust for the best flavor.
My frangipane curdled, is it ruined?
No. If the egg and butter mixture separates, just stir in the tablespoon of flour listed in the ingredients (or a little of the ground almonds). It will come back together and bake perfectly fine.
Can I make a large tart instead?
Yes. You can use a 9-inch loose-bottomed tart tin. Blind bake the pastry case first, then add the mincemeat and frangipane. You will need to bake it for 30-40 minutes.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Frangipane Mince Pies Recipe
Description
A lighter, nuttier twist on the Christmas classic, replacing the heavy pastry lid with a soft, almond sponge topping and crunchy flakes.
Ingredients
Instructions
- Preheat oven to 190°C (170°C Fan). Put a baking sheet inside.
- Make pastry (rub butter into flour, add water). Roll out and line a 12-hole tin.
- Place 1 tsp mincemeat in each case.
- Beat soft butter and sugar until fluffy. Add eggs, flour, almonds, and extract.
- Spoon frangipane over mincemeat.
- Sprinkle with flaked almonds.
- Bake on the hot sheet for 15-20 minutes until golden.
- Cool on a rack and dust with icing sugar.
Notes
- Pastry Cutter: Use a cutter slightly larger than the holes of your tin to allow for the depth of the pie.
- Zest: For a citrus twist, grate a little orange zest into the frangipane mixture.
Mary Berry Frangipane Mince Pies Recipe
