Mary Berry’s Frangipane mince pies

My most recent bake was this new take on a mince pie, and I have to say it was a very simple and forgiving recipe! Even when an extra egg was mistakenly added to the pastry, a little extra flour and icing sugar to restore the consistency and everything was fine. I left out the apricot glaze after cooking as it seemed unnecessary and served them cold rather than warm, as is recommended. However, they were still the absolutely delicious and went down very well with my family 🙂

Here is the recipe, taken from here:


  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • 1 large egg, beaten


  • 100g butter, softened
  • 100g caster sugar
  • 2 large eggs
  • 100g ground almonds
  • 1 level tbsp plain flour
  • 1⁄2 tsp almond extract, or to taste


  • just under 1 x 411g jar mincemeat flavoured with about 2 tbsp brandy
  • a few flaked almonds
  • apricot jam to glaze
  • lemon juice
Makes 18

Preheat the oven to 200C/fan 180C/gas 6.

  1. To make the pastry, put the flour, butter and icing sugar into a food-processor and process until the mixture resembles breadcrumbs. Add the beaten egg and pulse until the dough forms a ball. Take the dough ball, wrap it in cling film and refrigerate for 30 minutes.
  2. Before cleaning the food-processor add the butter and sugar to it, process them until they look smooth and creamy. Then add the eggs, almonds, flour and almond extract and process until combined, occasionally processing throughout adding the ingredients. This is the completed frangipane mixture.
  3. Then roll out the pastry thinly on a floured work surface and cut it into 18 x 6.5cm circles. Use the circles to line the tins. Spoon a teaspoon of mincemeat into each pastry case and top with the frangipane mixture, lightly spread this mixture over the mincemeat to ensure it covers the mincemeat but foes not overfill the pastry cases. The frangipane does not have to be neatly spread out as it spreads itself during the baking process. Sprinkle a few flaked almonds on top of the cakes.
  4. Bake in the preheated oven for 15-17 minutes, watching carefully. Remove from the tins and allow to cool on a wire rack.