christmas mince pie frangipane tart

mince pie frangipane tart with flaked almonds

I adore mince pies and decided to make a full blown tart version after tasting the frangipane mince pies at the Avondale wine pairing with Sonia Cabano.  I simply fell in love with the flavour combinations and the almondy frangipane mix makes a perfect topping for a mince pie.

I used the Gordon Ramsey sweet pastry recipe passed onto me by my friend Lori as its her all time favourite pastry base.  I enjoy it too as you make it in a food processor so I find this very unfussy and easy.

I topped the tart with flaked almonds which add texture and almond flavour.



  • 125gm butter (cold)
  • 90gms castor sugar
  • 1 large egg
  • 250gms plain flour

Whiz the butter butter and sugar in a food processor until combined. Add the egg and mix for 30 seconds. Add the flour and process briefly until the pastry comes together. Knead it briefly on a floured surface and then wrap in cling / plastic and let it rest in the fridge for 30 minutes. While it is resting make the frangipane mix.


  • 100gms castor sugar
  • 100gms butter
  • 100gms almond flour (finely ground almonds)
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3/4 cup of fruit mince
  • a handful of flaked almonds

Pre heat the oven to 180 C. Roll the pastry out on a floured surface and line a 22 loose bottom tart tin with it.  Line that with baking paper and fill with rice / dried beans / baking weights and bake blind for 10 minutes.  Remove from the oven and removed the paper and the weights and then bake the pastry for a further 10 minutes.  Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla.  Mix.  Fold the almond flour in by hand. Spread the fruit mince over the bottom of the pastry and then fill with the frangipane mix.  Scatter over the flaked almonds and bake the tart for 20 minutes until golden.  If it starts turning too dark before the 20 minutes is up, place a loose piece of tin foil loosely over the tart to retard the browning (I do this often when baking as I don’t like overly dark baked goodies)

my new favourite christmas treat

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17 Responses to christmas mince pie frangipane tart

  1. nina December 14, 2011 at 9:37 am #

    Love a frangipane tart, but a mince pie one could be my new favorite way to eat mince pies!!

  2. Lori December 14, 2011 at 10:17 am #

    Simply a great idea! Mince pies just got better!

  3. Sam December 14, 2011 at 10:28 am #

    Nina, this is definitely my preferred mince pie now.

  4. Sam December 14, 2011 at 10:28 am #

    Thanks Lori and cant wait to for Friday for further xmas mince pie making 🙂

  5. Emma December 14, 2011 at 3:47 pm #

    YUM! that looks divine. How did the frangipane bit work out? I made a frangipane tart once using a Jamie Oliver recipe (Bakewell tart) and it tasted delicious, but the middle didn’t set. We had to scoop it out with spoons, which wasn’t too much of a nightmare as it was so yummy, but didn’t look so good. I’ll try your recipe instead and see if it works better

  6. Sam December 15, 2011 at 9:18 am #

    Hi Emma, I researched a few recipes including Jamies and made my own based on the size of the pan. Because the frangipane is quite thin it set right through, but was nice and soft. Its basically equal parts butter, sugar and almond flour. I covered the tart with a bit of foil about 15 mins in to prevent over browning. Allow to cool to completely set it. Enjoy!

  7. Zirkie December 19, 2011 at 11:03 am #

    What a fabulous idea!!

  8. Sam December 19, 2011 at 1:43 pm #

    Thanks Zirkie 🙂

  9. Lesley December 1, 2012 at 4:33 pm #

    Enjoying your recipes. Any chance of including whether suitable to freeze. With Xmas coming up, would be a bonus.

  10. Sam December 2, 2012 at 11:32 am #

    Hi Lesley, I will try and remember to include about freezing. Most baked goods (cakes, breads) will freeze well. pastry, biscuits don’t really freeze that well. Mince pies last quite long in a tin, so there is no need to freeze these.

  11. janet November 30, 2016 at 1:30 am #

    Here in the US….I make my own mincemeat….would that be the same? I think a frangipane topping would be lovely!

  12. Sam November 30, 2016 at 8:47 am #

    HI Janet if you are referring to fruit mincemeat it will be the same. I also make my own. Added the frangipani it works so nicely


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