Frangipane Mince Pies

Ingredients

FOR THE PASTRY

• 150g all-purpose flour
• 80g butter, cold and cubed
• 1 egg yolk
• 25g granulated sugar
• 1 teaspoon cinnamon
• Pinch of salt

FOR THE FRANGIPANE

• 100g ground almonds
• 150g butter
• 100g granulated sugar
• 1 egg
• Zest of 1 small orange
• 1 tablespoon all-purpose flour, heaped
• Pinch of salt

FOR THE FILLING

• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 apple, peeled and chopped
• 200g granulated sugar
• 80g dried cranberries
• 80g dried sour cherries
• 212g raisins
• 80g candied mixed fruit
• 35g almonds, chopped
• 35g hazelnuts, chopped
• 1 tablespoon orange zest
• 160mls brandy
• 1 tbsp butter

Method

MAKE THE PASTRY

1. In a food processor, combine the flour, egg yolk, sugar, cinnamon, salt, and butter. Pulse until the mixture resembles coarse crumbs. Transfer the mixture onto your work surface. Gradually add a few tablespoons of cold water at a time. Use your hands to bring the dough together.
2. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. If you don’t have a food processor, mix all the ingredients in a bowl and use your fingertips to incorporate the butter until the mixture resembles coarse crumbs.

MAKE THE FRANGIPANE

1. In a medium saucepan, brown the butter. Set aside while you make the rest of the frangipane.
2. In a food processor, add the ground almonds, orange zest, sugar, egg, flour and brown butter. Pulse until everything is combined and the mixture resembles a paste. Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate while you make the mincemeat filling.

MAKE THE FILLING

1. In a small bowl, combine the cinnamon, ginger, nutmeg, and allspice.
2. In a large saucepan over medium-high heat add the diced apple, raisins, cranberries, sour cherries, candied mixed fruit, butter and sugar. Stir and leave until the sugar is dissolved.
3. Stir in the almonds, hazelnuts, orange zest, and the cinnamon, ginger, nutmeg mixture.
4. Pour in the brandy and let the mixture simmer for about 10-15 minutes until the fruits have softened.
5. Remove from heat and let the mixture cool.

ASSEMBLE

1. Preheat the oven to 350°F.
2. On a floured surface, roll out the pastry dough. Use a cup or round cookie cutter to cut out small rounds. Place each round into a lightly buttered muffin tin. Spoon the mincemeat filling over the pastry.
3. Form the frangipane into a log shape and slice. Place each slice on top of the filling, making sure to flatten the frangipane as you do so.
4. Sprinkle with slivered almonds if you like. Let bake in the oven for 25-30 minutes.
5. Let cool slightly before serving!