Christmas mince pie frangipane tart
I take my love affair with mince pies to another level with this large Christmas mince pie frangipani tart. The base is a crispy butter short pastry, the filling is delicious fruit mince and the topping is an almond intense frangipane. Slivered almonds have a lovely crunchy texture.
I adore mince pies and decided to make a full-blown tart version after tasting frangipane mince pies recently. 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 it’s 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.
Recipe:
Christmas mince pie frangipane tart
Ingredients
Pastry:
- 125 gm butter cold
- 90 gms castor sugar
- 1 large egg
- 250 gms plain flour
Frangipane:
- 100 gms castor sugar
- 100 gms butter
- 100 gms almond flour finely ground almonds
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup of fruit mince
- a handful of flaked almonds
Instructions
- Preheat the oven to 180C/ 350F
To make the pastry:
- Whiz the 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 it in cling/plastic and let it rest in the fridge for 30 minutes.
While it is resting make the frangipane mix.
- Using an electric mixer cream the butter and sugar mixture and then add the egg and vanilla and mix to combine. Fold the almond flour in by hand.
- Roll the chilled pastry out on a floured surface and line a 22cm loose bottom tart tin with it. Line this 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.
- Spread the fruit mince over the bottom of the pastry and then top 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 prevent over-browning.
Love a frangipane tart, but a mince pie one could be my new favorite way to eat mince pies!!
Simply a great idea! Mince pies just got better!
Nina, this is definitely my preferred mince pie now.
Thanks Lori and cant wait to for Friday for further xmas mince pie making 🙂
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
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!
What a fabulous idea!!
Thanks Zirkie 🙂
Enjoying your recipes. Any chance of including whether suitable to freeze. With Xmas coming up, would be a bonus.
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.
Here in the US….I make my own mincemeat….would that be the same? I think a frangipane topping would be lovely!
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