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Mary Berry Frangipane Mince Pies Recipe

Mary Berry Frangipane Mince Pies Recipe

Mary Berry's frangipane mince pies have a buttery pastry case, spiced mincemeat, and a golden almond frangipane top.
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Prep Time 35 minutes
Cook Time 22 minutes
Chilling Time 45 minutes
Total Time 1 hour 42 minutes
Servings: 20 pies
Course: Dessert
Cuisine: British
Calories: 265
Ingredients Method Notes

Ingredients
  

  • Sweet Shortcrust Pastry:
  • 300 g plain flour sifted
  • 40 g icing sugar sifted
  • 150 g unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 –3 tbsp cold water
  • Pinch of salt
  • Mincemeat Filling:
  • 350 g good quality mincemeat
  • Zest of 1 unwaxed orange
  • 1 tbsp brandy or orange juice optional
  • Frangipane:
  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 large eggs beaten
  • 125 g ground almonds
  • 25 g self-raising flour sifted
  • ½ tsp almond extract
  • 25 g flaked almonds
  • To Finish:
  • Icing sugar for dusting

Method
 

  1. Make pastry: pulse flour, icing sugar, salt, and cold butter to fine breadcrumbs. Add egg yolk and cold water until dough coheres. Wrap and chill 30 minutes.
  2. Preheat oven to 190°C / 170°C fan / Gas 5. Grease bun tins. Stir orange zest and brandy into mincemeat.
  3. Roll pastry to 3mm. Cut 18–20 rounds (9cm). Line tin holes. Refrigerate 15 minutes.
  4. Beat butter and sugar 3–4 minutes. Add eggs gradually. Add almond extract. Fold in ground almonds and flour.
  5. Spoon 1 generous tsp mincemeat into each case. Spoon or pipe frangipane over — three-quarters full. Scatter flaked almonds.
  6. Bake 18–22 minutes until frangipane is risen, golden, and set. Cool in tins 5 minutes. Transfer to wire rack. Dust with icing sugar.

Notes

Do not overfill with mincemeat — 1 teaspoon only.
Use almond extract in the frangipane — it makes a significant flavour difference.
Refrigerate pastry-lined tins for 15 minutes before filling to prevent shrinkage.
Add orange zest to the mincemeat — it transforms the flavour.
Serve warm for the best experience.
Freeze baked or unbaked for up to 3 months.
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