Thursday, 24 November 2016

Mince Pies with a Frangipane Crust

These delicious mince pies with a frangipane crust are a perfect alternative bake to the pastry rich, double crust pies usually enjoyed around Christmas time.  They're easy to make, and with shop bought pastry you'll be sat down enjoying one before you know it!


Mince pies are a much loved part of Christmas festivities.  In fact you could possibly go as far as to say that they're almost a staple treat for many households.  If Family Fortunes were to pose a question along the lines of: 'Name foods commonly associated with Christmas', then I'm more than sure that mince pies would be a popular answer nestled amongst turkey, brussel sprouts and Christmas pudding.




Although I shared a Mince Pie recipe with marzipan last year, here on Only Crumbs Remain, my thinking was that as Mince Pies are such an integral part to most people's festivities another Christmas recipe for these delicious little bakes wouldn't be over kill!  After all, you can never have too many mince pies! 😉


As much as I love pastry, both making and eating it, I'm aware that some people can find it a little too rich when the mince pie is presented as a double crust, as our American friends would say.

An alternative idea would be to cover the delicious sweet mincemeat filling with frangipane, topping it with a scattering of flaked almonds before baking.  Think almond!  Think a lighter bake!  Think a lovely change to the traditional mince pie!  Think pass the brandy butter!  Think delicious!


These little mince pies with a frangipane crust were made in a muffin pan rather than the regular patty tin, making them a little deeper to allow sufficient filling to nestle inside.  After all, nobody wants a mincepie which barely has any filling in it!

It also had the added benefit of allowing the frangipane to rise during the bake without overspilling across the baking tray beyond!


These delicious mince pies with a frangipane crust make a perfect alternative bake to the pastry rich, double crust pies.  They're easy to make, and with shop bought pastry you'll be sat down enjoying one before you know it!



Let's get to it and bake Mince Pies with a Frangipane Crust







print recipe

Mince Pies with a Frangipane Crust
These delicious mince pies with a frangipane crust are a perfect alternative bake to the double crust pies usually enjoyed around Christmas time. 

Details
Hands on time: Cook time:     Yield: 10

Specific Equipment
    1 x 12 hole Muffin Tin.  
    1 x large plain round biscuit cutter measuring about 98mm
Ingredients
For the Sweet Pastry (Pate Sucree) 
  • 137g Plain Flour, + extra for rolling
  • 50g Butter, unsalted & chilled
  • 50g Icing Sugar
  • 1 Egg, large, lightly beaten
For the Sweet Mincemeat Filling
  • 230g Sweet Mincemeat
  • 1 Orange, Zest of
  • Pinch of Ground Cinnamon
  • Pinch of Ground Nutmeg
For the Frangipane
  • 100g Unsalted Butter, softened
  • 50g Golden Caster Sugar
  • 50g Caster Sugar
  • small Pinch of Salt
  • 2 Eggs, medium
  • 1/2 - 1 capful Almond Extract
  • 100g Ground Almonds
To decorate
  • 2 handful Flaked almonds
  • Icing Sugar

Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips, until the mixture resembles breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.2. Preheat the oven to 190c / 170 Fan / Gas 5. 3. Prepare the sweetmince filling. Place the mincemeat into a bowl. Add the orange zest, ground cinnamon and Nutmeg and stir well to combine. Set aside. 4. Line the tart cases. Remove the pastry from the fridge. Place it onto a lightly floured work surface. Flour the rolling pin. Roll the pastry until it is about 3mm thick. Use the biscuit cutter to cut discs from the pastry. Gently lift a pastry disc and ease it into a hollow of a muffin tin. Gently tease the pastry into the case so that it sits into the edges well. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry. Continue lining the hollows of the muffin tin. Ball up any surplus pastry and re-roll, cutting out more discs to line the cases (see note a below).5. Chill. Place the muffin tin into the fridge to allow the pastry to chill and rest.6. Make the frangipane. Put the softened butter, sugars and orange zest into a bowl and beat either with an electric hand held beater or wooden spoon, until the mixture is pale and fluffy. Add the almond extract to the lightly beaten eggs and mix. Add the egg mixture to the beaten butter and sugar a third at a time, beating well after each addition. Sieve the ground almonds into the mixture. Fold the almonds in gently using a spatula or large metal spoon. Spoon the batter into a piping bag (no nozzle required). 7. Assemble. Remove the pastry cases from the fridge. Place half a dessert spoon of the sweet mincemeat filling into each pastry case. Use the back of the spoon to flatten it into the edges of the pastry. Pipe some of the frangipane over the top of the sweet mincemeat filling. Use the back of a teaspoon to level off the frangipane.  Try to ensure the frangipane filling touches the pastry to seal in the mincemeat filling.  Avoid over filling the cases with frangipane as it will puff up and rise a little during the bake.8. Top with flaked almonds. Scatter the frangipane with a few flaked almonds9. Bake. Place the muffin tray into the centre of the pre-heated oven. Bake for 20- 25 minutes until the frangipane is beautifully golden and the pastry cooked through. You may need to rotate the tin after 15 minutes of baking. 10. Cool. Remove from the oven. Run a round bladed knife around the edge of the tarts (between the pastry and muffin tin). Allow them to partially cool and firm up in the tin for 5 - 10 minutes. Carefully remove the tarts from the tin. Place them on a cooling tray to completely cool. 11. Dust with icing sugar. If desired, dust them with a little sieved icing sugar.12. Enjoy!
Notes:
a) Re-roll the off-cuts of pastry once as continued re-balling and rolling will toughen the pastry. b) Consider using shop bought pastry to reduce the hands on time.  c) If you don't have a large biscuit cutter consider cutting around a cup or container.  Ensure the pastry discs are large enough to come up the sides of the muffin holes.   




















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8 comments:

  1. These sound delicious! A few years ago I got bored of mince pies and didn't really eat them for a while and then last year I rediscovered how much I do actually like them. I don't think I've ever had ones with a frangipane crust though but I do love frangipane so I'd love to try these!

    ReplyDelete
    Replies
    1. If you love frangipane I must encourage you to try a mince pie topped with that almond scrumminess - it really did make a lovely change to all of that pastry :-)
      Angela x

      Delete
  2. Oooh Angela, these look and sound amazing! I would love one or two or three!! Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. or four, like I did? ;-)
      Thanks for your lovely comment Kirsty,
      Angela x

      Delete
  3. These sound so delicious! Love the idea of using frangipane in a mince pie. Would quite like one now in fact!

    ReplyDelete
    Replies
    1. Ooh they were absolutely yummy Mandy, pastry, sweet mincemeant and almondy frangipane :-)
      Angela x

      Delete
  4. They look delicious. What a great idea, I never saw something similar, but I would love to try them. :)

    ReplyDelete
    Replies
    1. Thank you Anca. They really are scrummy, if you give them a whirls you'll have to let me know how you got on with them :-)
      Angela x

      Delete

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