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Festive Mince Pies with Frangipane Topping Recipe

ByCaroline
Jump to Recipe· 4.6 from 9 reviews

If you love classic mince pies but want to take them to the next level this holiday season, then you’re in the right place. I’m sharing my all-time favorite Festive Mince Pies with Frangipane Topping Recipe that blends that rich, fruity mincemeat base you adore with a creamy almond frangipane topping that’s pure magic. Trust me when I say these pies are fan-freaking-tastic—every bite is a cozy festive hug, perfect for sharing (or keeping all to yourself, no judgment!). Stick around, and I’ll walk you through everything so you bake these beauties like a pro, even if you’re new to frangipane or pastry work.

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Why This Recipe Works

  • Perfect Pastry Balance: The all-butter pastry is tender yet sturdy enough to hold the generous mincemeat and frangipane layers without getting soggy.
  • Frangipane’s Silky Texture: The almond cream topping adds a luscious, slightly nutty creaminess that elevates traditional mince pies to an indulgent treat.
  • Bright Orange Zest Flavor: Infusing sugar with fresh orange zest adds a subtle citrus sparkle that complements the warm spices in the mincemeat beautifully.
  • Simple Yet Impressive: With clear step-by-step instructions, this recipe lets you make bakery-level festive pies with confidence in your own kitchen.
Festive Mince Pies with Frangipane Topping, holiday mince pie recipe, fruit mince pies with almond topping, Christmas dessert ideas, homemade mince pies - Eleven round sandwich cookies are shown on crumpled parchment paper atop a white marbled surface. Each cookie has two golden brown almond-studded cake layers with a pale cream filling in the middle. The top cake layers are dusted with powdered sugar, which is also scattered around on the parchment and surface. A dark metal sieve filled with powdered sugar sits on the left side among the cookies, adding texture and detail. The overall look is rustic with warm tones and soft lighting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients here might look straightforward, but they’re carefully chosen to make these Festive Mince Pies with Frangipane Topping Recipe shine. Using an all-butter pastry gives you that irresistible flaky texture, while the mincemeat fruit filling brings deliciously spiced sweetness. The almond cream topping, or frangipane, adds richness and a delicate nuttiness that balances the flavors perfectly. Plus, a little extra orange zest infusion takes this from ordinary to extraordinary. When shopping, fresh ingredients like good-quality butter and fresh oranges really make a difference.

Festive Mince Pies with Frangipane Topping, holiday mince pie recipe, fruit mince pies with almond topping, Christmas dessert ideas, homemade mince pies - Flat lay of a small mound of plain white flour on a simple white ceramic plate, a few large cubes of cold unsalted butter arranged neatly on another white ceramic dish, a small white ceramic bowl filled with golden mincemeat fruit filling, a fresh whole orange with a small strip of bright orange zest curling beside it on the surface, a small white ceramic bowl holding granulated white sugar, two clean whole brown eggs with uncracked shells placed side by side on the white marble, a small white ceramic bowl filled with pale beige ground almonds, a smaller white ceramic bowl containing plain white flour, a tiny heap of delicate pale beige flaked almonds on the marble surface, and a small white ceramic bowl with fine white powdered icing sugar arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain flour (all-purpose): The backbone of the pastry and frangipane – use fresh, good-quality flour for best results.
  • Unsalted butter: Essential for that crumbly, melt-in-your-mouth pastry texture and to cream with sugar for the frangipane.
  • Ice cold water: Keeps the pastry dough tender and helps it come together without melting the butter.
  • Mincemeat (fruit filling): Choose a rich, traditional mincemeat; homemade or store-bought both work well.
  • Orange zest: Adds fresh citrus oils that brighten the sweetness of the filling and frangipane.
  • Granulated sugar: Adds sweetness to the frangipane and helps balance the tart and spiced mincemeat.
  • Large eggs: Bind the frangipane ingredients together for a silky, creamy texture.
  • Ground almonds (almond meal): The star of frangipane, giving it that distinctive nutty flavor and moist crumb.
  • Flaked almonds: Provide a little crunch and a pretty golden finish on top of each pie.
  • Powdered icing sugar: A light dusting adds a festive finishing touch and a hint of sweetness.
  • Fine salt: Balances the sweetness in pastry and frangipane, bringing the flavors to life.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a fantastic base for your own festive flair. I love switching up the mincemeat with different brands or including a splash of your favorite liqueur (like brandy or orange liqueur) to give it an extra kick. Don’t hesitate to customize the frangipane too —add a pinch of cinnamon or nutmeg for a spiced twist.

  • Variation: I once made these pies with a vegan almond cream using coconut cream and custard powder instead of eggs—it was surprisingly delicious and just as festive.
  • Gluten-Free Option: Swap plain flour for gluten-free all-purpose flour and use a mix of almond and oat milk in place of eggs for a gluten-free twist.
  • Fruit Filling Upgrade: Add finely chopped nuts or dried cranberries to your mincemeat for extra texture and tang.
  • Make Mini Pies: Use a smaller cutter and cupcake tray for bite-sized versions perfect for parties or as edible gifts.

Step-by-Step: How I Make Festive Mince Pies with Frangipane Topping Recipe

Step 1: Preparing the Perfect Pastry

Start by rubbing cold, cubed butter into the flour mixed with salt until the butter pieces are about the size of large peas. Use your fingertips to get the right crumbly texture—this step is key for tender, flaky pastry. Then add ice-cold water gradually, tossing gently to bring the dough together without overworking. Form the dough into a disc, wrap it tightly in cling film, and pop it in the fridge for at least an hour. Keeping everything cold here helps avoid tough pastry later—trust me, I learned this after a few too-crispy attempts!

Step 2: Rolling Out and Filling the Cases

After chilling, let the dough rest at room temperature just 10-15 minutes, or it’ll crack when you roll. Roll it out to about ¼ inch thick on a lightly floured surface. I like using a 9 cm (3.5 inch) cutter for perfect-sized pies. Line a lightly floured cupcake tray with the dough circles, pressing gently against the sides and base. Spoon about two tablespoons of mincemeat into each case—don’t overload, or the filling might bubble over while baking.

Step 3: Making the Luxurious Frangipane Topping

Rub the orange zest into the sugar to release that zesty aroma—you’ll notice the difference instantly. Cream this fragrant sugar with softened butter using a hand mixer until pale and fluffy. Add the eggs, whisk lightly first to help them blend, then beat into the mixture. It might look a little curdled here but keep going! Fold in the ground almonds, flour, and salt until smooth and creamy.

Step 4: Assembling and Baking the Pies

Pipe or spoon the almond cream generously over the mincemeat in each pastry case. Sprinkle over flaked almonds for a delightful crunch on top. To bake perfectly, tent the whole tray with foil (this keeps the frangipane moist while the pastry cooks) and bake at 180°C (350°F) for 15 minutes. Then remove the foil and bake for another 10–15 minutes until golden and puffed.

Let the pies rest for 10 minutes in the tray before transferring to a wire rack to cool. Finish with a dusting of powdered icing sugar for that classic festive look. Serve warm or cold—honestly, they taste divine either way!

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Tips from My Kitchen

  • Keep Ingredients Cold: Cold butter and water make all the difference for flaky pastry—don’t skip chilling the dough for at least an hour.
  • Don’t Overwork the Dough: Mix just until it comes together—too much kneading or mixing toughens the pastry.
  • Orange Zest Magic: Rubbing the zest into the sugar helps release the natural oils to flavor your frangipane beautifully.
  • Tent While Baking: Covering the pies with foil for the first part of baking stops the topping from drying out and gives a golden finish.

How to Serve Festive Mince Pies with Frangipane Topping Recipe

Festive Mince Pies with Frangipane Topping, holiday mince pie recipe, fruit mince pies with almond topping, Christmas dessert ideas, homemade mince pies - The image shows a white plate with a gold rim holding eight round golden-brown almond cakes, each cake topped with thin pale almond slices and a light dusting of powdered sugar. One cake is broken in half on top, revealing a soft, moist inside with a dark filling. The plate is placed on a white marbled surface decorated with dark green pine and holly leaves. To the left of the plate, there is a spoon with a dark fruit jam sitting on the edge of the plate. A vintage metal baking tray with empty round molds is partially visible underneath and next to the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually go classic with a dusting of powdered icing sugar, but sometimes I sprinkle a few extra flaked almonds on top right after baking for added texture. A tiny sprig of fresh holly or edible gold dust can make your pies look extra special if you’re serving guests.

Side Dishes

These pies pair wonderfully with a dollop of whipped cream, warm custard, or even a scoop of vanilla ice cream if you want to create a festive dessert platter. A cup of mulled wine or spiced tea also complements the rich almond and fruity flavors beautifully.

Creative Ways to Present

For holiday entertaining, I like arranging these Festive Mince Pies with Frangipane Topping Recipe on a tiered cake stand adorned with fresh rosemary sprigs and cranberries for a festive vibe. You can also wrap individual pies in parchment paper with a red ribbon as adorable edible gifts!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover pies in an airtight container at room temperature. They usually stay fresh for up to a week, which is plenty of time to enjoy seconds or thirds! The pastry holds up well without getting soggy when stored this way.

Freezing

These pies freeze wonderfully. Once completely cooled, I place them carefully in a freezer-proof container separated by parchment paper to avoid sticking. They keep well for up to three months. When I want to enjoy, I thaw them overnight in the fridge—super convenient for last-minute dessert plans.

Reheating

To reheat without losing that lovely crisp pastry texture, I pop the pies in a preheated oven at 180°C (350°F) for about 10 minutes. This air-bakes and crisps them back up perfectly, just like fresh from the oven.

FAQs

  1. Can I use store-bought pastry for this Festive Mince Pies with Frangipane Topping Recipe?

    Absolutely! If you’re short on time, you can use a good quality all-butter ready-rolled pastry. Just make sure to chill it well before rolling out and fitting into the trays, so it doesn’t become too soft and tricky to handle.

  2. What is frangipane, and why is it used in this recipe?

    Frangipane is an almond-based cream made from ground almonds, butter, sugar, eggs, and flour. In this recipe, it creates a rich, velvety topping over the mincemeat, adding moisture, sweetness, and a subtle nutty flavor that transforms these pies into something extra special.

  3. Can I prepare the pies in advance and bake them later?

    Yes! You can assemble the pies completely, cover them tightly, and refrigerate overnight before baking. Just bring them back to room temperature before baking and tent with foil as the recipe suggests to ensure even cooking.

  4. What if my frangipane mixture looks curdled after adding eggs?

    Don’t worry if it looks curdled after adding eggs; this can happen. As soon as you add the ground almonds and flour and keep beating, the mixture will come together into a smooth, creamy batter—it’s totally normal!

Final Thoughts

Honestly, this Festive Mince Pies with Frangipane Topping Recipe holds a special place on my holiday dessert table. It’s one of those recipes that brings a bit of wow factor with minimal fuss—plus, it makes the kitchen smell absolutely heavenly. Whether you’re baking for family, friends, or just treating yourself, these pies are sure to delight. So grab your rolling pin and give them a go—I promise you’ll love the way the almond cream topping adds that extra festive flair that keeps everyone coming back for more.

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Festive Mince Pies with Frangipane Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

Delicious Festive Frangipane Mince Pies featuring a buttery pastry base filled with fruity mincemeat and topped with a rich almond cream (frangipane). Perfect for holiday gatherings, these pies offer a lovely balance of sweet and nutty flavors with a tender, flaky crust.

Ingredients

All Butter Pastry

  • 220 g plain flour (all-purpose)
  • ¼ teaspoon fine salt
  • 115 g unsalted butter
  • 60 ml ice cold water

Fruit Filling

  • 350 g mincemeat (fruit filling)

Almond Cream (Frangipane) Topping

  • Zest of 1 orange
  • 100 g granulated sugar
  • 115 g unsalted butter
  • 2 large eggs
  • 100 g ground almonds (almond meal)
  • 20 g plain flour (all-purpose)
  • ½ teaspoon fine salt
  • 30 g flaked almonds
  • 1 tablespoon powdered icing sugar

Instructions

  1. Make the Pastry: Rub the butter into the flour and salt mixture until the butter pieces are the size of large peas. Gradually add ice-cold water, mixing gently with your fingertips until the dough starts to hold together when pressed.
  2. Chill the Dough: Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
  3. Prepare the Pastry Cases: Remove the dough from fridge and let rest at room temperature for 10-15 minutes to prevent cracking. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Cut out rounds using a 9 cm diameter cookie cutter.
  4. Line the Cupcake Tray: Lightly flour the cupcake tray and press each dough round into the holes, ensuring it is flush with the base and sides. Preheat the oven to 180C (350F).
  5. Add Fruit Filling: Spoon 2 tablespoons of mincemeat into each pastry case evenly.
  6. Make the Frangipane Topping: Rub the orange zest into the sugar to release oils, then cream together with the butter using electric beaters until pale and fluffy. Lightly whisk the eggs and add to the butter mixture, beating for about a minute even if it looks slightly curdled.
  7. Combine Dry Ingredients: Add ground almonds, flour, and salt to the mixture and beat until thick, creamy, and fully combined.
  8. Top Mince Pies: Transfer the frangipane mixture to a piping or sandwich bag, cut a large hole, and pipe over the mincemeat filling or spoon evenly. Sprinkle flaked almonds on top.
  9. Bake with Foil Tent: Cover the tray with an aluminum foil tent and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the pastry and frangipane topping are golden brown.
  10. Cool and Serve: Let pies cool in the tray for 10 minutes before transferring to a wire rack. Dust with powdered icing sugar. Serve warm or at room temperature, optionally with custard, cream, or ice cream.

Notes

  • Use cold butter for making the dough to maintain flakiness.
  • Do not overwork the dough to prevent tough pastry.
  • Feel free to customize the mincemeat fruit filling with your favorite flavors.
  • If the frangipane looks curdled after adding eggs, continue beating as it will come together with the addition of almonds and flour.
  • Tent the baking tray with foil during the first part of baking for even cooking.
  • Store pies in an airtight container at room temperature for up to 1 week.
  • Freeze cooled pies in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and reheat in a 180C oven for 10 minutes to re-crisp.
  • Step-by-step photos are available on the original blog post for guidance.

Nutrition

  • Serving Size: 1 pie
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 75 mg

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