A wonderful change from the usual mince pies with it’s delicious frangipane topping. It’s also easier to make as there’s far less cutting and shaping with pastry. I used my own homemade mincemeat which is gluten free and vegan. The recipe is here on my website if you would like to make it. It’s very simple and can be made ahead once stored in sterilised jars. A great dessert to serve with cream or custard after a lovely dinner.
I used the Schar Mix It! Universal Gluten Free flour blend and it results in a lovely buttery pastry that’s impossible to tell the difference. You can use your own preferred gluten free flour blend and check if it has xanthan gum.
I would suggest you use a 23cm loose bottom tin. It makes removal easier. This recipe will happily feed 8 to 10 people. As I was using mincemeat on the base, I thought it would be better to blind bake the pastry first. It’s very straightforward and I like to preheat a baking tray and have it under the tin to ensure there’s no chance of a soggy bottom.
For the pastry case:
- 200g plain flour
- 35g icing sugar
- 100g butter
- 1 egg
- 1 – 2 tbsp cold water
For the Frangipane:
- 100g golden caster sugar
- 100g softened butter
- 2 large eggs
- 100g ground almonds
- 25g plain flour
- 1/2 tsp almond extract
You will need a small jar of mincemeat and some icing sugar for dusting. You can dot blanched almonds on the frangipane mixture before baking if you like.
Make the pastry by combining the flour, sugar and butter till they resemble breadcrumbs. Then add the egg and mix. Finally add first 1 tbsp cold water and bring together. If it’s dry and crumbly, then add a little more water. Turn on to a floured board and knead gently. Wrap and place in the fridge for 30 minutes.
Preheat oven to 180C (fan) and place a large baking tray into the oven. Remove the pastry from the fridge and place on a lightly floured board. Knead gently until it’s soft and then roll out to fit your loose bottom tin. Press pastry gently into the tin and make sure the sides are covered. Prick the base all over with a fork and scrunch up a piece of parchment. Place on top of the pastry and then fill with baking beans. Put this on the heated tray in the oven and bake for 15 mins. Keep the oven on. Take the tin out of the oven and remove the parchment and baking beans. Return to the oven for another 5 minutes. Remove and let cool.
While the pastry is cooling, make the frangipane by beating the butter and sugar together. Add the eggs one at a time and beat after each addition. Then use a spoon to add the ground almonds and flour along with the almond extract. Mix well.
Spread the mincemeat on the base of the cooled pastry and then top with the frangipane mixture. Be sure to push the frangipane all the way to the sides to cover the mincemeat. Top with blanched almonds if using and return to the oven for 25 minutes until the top is golden. Remove from the oven and let cool completely.
Once ready to serve, dust with icing sugar. Serve with cream or custard.
Bake with love