Almond frangipane topping goes so well with Christmas mince pies.
Per Serving: 374kcals, 20.2g Fat (4.1g Saturated), 43.2g Carbs (14.3g Sugars), 5.4g Protein, 3.5g Fibre, 0.052g Sodium
20 to 25 Minutes
16 to 20 Minutes
|Serves:||12 mince pies|
|1 roll of butter/sweet short crust pastry, thawed|
|225g fruit mince|
|2tsp brandy/Armagnac (optional)|
|90g butter, softened|
|90g caster sugar|
|70g ground almonds|
|35g self-raising flour|
|½tsp vanilla extract|
|A few flaked almonds|
|Icing sugar to dust|
- Mix the brandy into the fruit mince.
- Preheat the oven to 190 degrees Celsius. Grease patty pan tray.
- Roll out the pastry and cut into circles with a cookie cutter, big enough to fit into patty pan holes.
- Spoon the mincemeat into each cavity. Not too much as it may overflow and burn. About 1 to 1 ½tsp of mincemeat per tart.
- Cream the butter and sugar together, add the eggs and then the ground almonds, flour and vanilla extract. Mix to combine.
- Spoon flour mixture to cover the fruit mince. Scatter with extra flaked almonds.
- Bake for 16 to 20 minutes until pastry is golden brown.
- Take it out and cook for 5 minutes in the pan before taking them out and cooling on a rack. Dust with icing sugar.
Cooks Tip! Homemade short crust pastry can also be used in place of shop bought. Tarts can be frozen and taken out to thaw as needed. This recipe could also make one large tart and then sliced into wedges for serving.