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Frangipane Mine Pie Slices

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These frangipane mince pie slices are the super indulgent big brother of the humble mince pie. They pack a delicious punch that just has to be tasted to be believed.



For the pastry:

  • 60g unsalted butter, cold and diced
  • 60g icing sugar
  • 1 large, free range egg yolk
  • 130g plain flour
  • pinch of salt

For the frangipane:

  • 80g unsalted butter, brought to room temperature
  • 100g caster sugar
  • 3 large, free range eggs
  • 1tsp vanilla extract
  • 200g ground almonds
  • 1tsp baking powder
  • Jar good quality mince meat
  • Handful flaked almonds


  1. For the pastry, in the bowl of a food processor mix together the butter and icing sugar until combined. With the motor still running add the egg yolk followed by the flour and salt. As soon as the pastry comes together in a ball stop the motor and form into a flat round. Wrap in cling film and chill for 2 hours.
  2. Preheat the oven to 170C and grease a 36 x 12 x 3cm fluted tart tin with a little butter. Lightly flour your work surface and roll out your pastry into a long rectangle to fit your tin. Drape the pastry into the tin and press lightly into the fluted sides. Trim any excess pastry and chill for 1hr.
  3. Once chilled, line the pastry case with baking paper then weigh down with baking beans (I just use dried beans, they work a treat). Bake for 20 minutes, remove the beans and paper from the case and bake for a further 5 minutes. Allow to cool while you make the filling.
  4. For the frangipane cream the butter and sugar together until light and fluffy, add the eggs one at a time followed by the vanilla, almonds and baking powder. Mix until combined.
  5. Spread a jar of mincemeat over the bottom of your pastry case, spoon over the frangipane and carefully spread it over the mincemeat layer taking care not to mix the two. Scatter over a handful of flaked almonds and bake for 25 minutes until golden brown.
  6. Allow to cool, dust with icing sugar and cut into slices. These bars stay moist for a few days if kept in an airtight tin.
  • Prep Time: 20 minutes plus chilling
  • Cook Time: 45
  • Category: Christmas
  • Cuisine: Baking