17 Jan 2016

Mince Pie Frangipane Tart

No Comments Baking and Tarts / Pies

Leftover mincemeat from Christmas and sick of mince pies? This tart has a frangipane topping so it’s like a cross between a Bakewell tart and mince pie.

One thing I’ve learned when making any kind of bar/slice/tart which has a filling with a layer of something else on top is that you can never have too much filling (mots recently with the Manchester Tart I made, which I should have used more jam for). A batch of 12 mince pies used around 400g of mincemeat; both of these tarts used around 300g in total but there was plenty of room for more filling. The frangipane topping is chunky enough to hold the flavour of the almonds on it’s own, so you can load the base with as much mince meat as you have.

Mince Pie Frangipane Tart
Prep time
Cook time
Total time
Serves: 20cm tart (8 servings)
Pastry Crust
  • 200g plain flour
  • 100g butter
  • 60g caster sugar
  • 1 egg
  • 2 tbsp cold water
  • 250g mincemeat
Frangipane Topping
  • 150g butter
  • 150g caster sugar
  • 3 eggs
  • 140g ground almonds
  • 2 tbsp lemon juice
  • 100g icing sugar
  • Sliced almonds
  1. Pulse the ingredients in a food processor until they resemble coarse breadcrumbs.
  2. Wrap in plastic and chill overnight.
  3. Preheat the oven to 200C/400F.
  4. Roll out to around 2mm thick and line a 20cm pie dish/tart pan.
Frangipane Filling
  1. Cream the butter and sugar until fluffy.
  2. Add the egg and ground almonds.
  1. Spread the mincemeat over the base.
  2. Spread the frangipane over the mincemeat and sprinkle flaked almonds over the top.
  3. Bake for 30-35 mins until golden and slightly firm.
  4. Cool on a wire rack before glazing.
  1. Mix the icing sugar and lemon juice until smooth.
  2. Drizzle over the top and sprinkle with icing sugar.

Fill with mincemeat then spread frangipane on top

Fill with mincemeat then spread frangipane on top

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