Name: Frangipane mince pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Ingredients: 350g ready-rolled shortcrust pastry; 300g mincemeat; 2 tbsp flaked almonds; icing sugar for dusting; 75g salted butter at room temperature; 75g caster sugar; 50g ground almonds; 50g self-raising flour; 1 egg beaten; 1 tsp almond extract; ½ tsp clementine, orange or lemon zest (optional)

350g ready-rolled shortcrust pastry
300g mincemeat
2 tbsp flaked almonds
icing sugar
for dusting

FRANGIPANE

75g salted butter
at room temperature
75g caster sugar
50g ground almonds
50g self-raising flour
1 egg
beaten
1 tsp almond extract
½ tsp clementine, orange or lemon zest
(optional)

Method

step 1
Heat the oven to 190C/170C fan/gas 5. To make the frangipane, beat together the butter and sugar using a wooden spoon or electric whisk until pale and fluffy. Add the almonds, flour, egg, almond extract and citrus zest (if using), and beat until smooth.
step 2
Unravel the shortcrust pastry and, using a 8-9cm pastry cutter or glass, stamp out as many circles as you can. Re-roll any off-cuts and continue until you have 12 pastry circles.
step 3
Push the pastry circles into the holes of a 12-hole non-stick bun or muffin tin, and press gently up the sides. Spoon 1 tbsp of the mincemeat into the middle of each (don’t be tempted to add more, as you need room for the frangipane).
step 4
Spoon over the frangipane and carefully spread out using a teaspoon, then scatter over the flaked almonds.
step 5
Bake for 20-25 mins or until the mince pies are risen and golden. Leave to cool for 10 mins, then remove from the tin and cool completely on a wire rack. Lightly dust with icing sugar before serving, if you like.