Frangipane Mince Pie tarts


I know Christmas is over, but I never tire of mince meat! I did actually create these before the big day but didn’t get a chance to post the recipe until now. This was created on request from a special friend for her discerning hubby, and they seemed to go down well … in his words “this is the best thing you’ve ever baked”…! 🙂

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So if you have some leftover mince meat then give this a go! These include a layer of marzipan which is optional but I think adds a fab extra almondy loveliness! Make your own (recipe here) or buy a block of plain marzipan – but do buy the good stuff (Neideregger is a great brand).

The frangipane does contain egg but I’ve also posted an egg-free version below too! 🙂

If you fancy making up a batch of mince meat specially then the recipe is here

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For the pastry you will need:

4 oz Buckwheat flour

2 oz ground Almonds

5 tbsp Agave nectar

Up to 6 tbsp Water

For the frangipane you will need (this will be enough for 4 small tarts – 5 – 6cm diameter):

65g unrefined Raw sugar or Coconut palm sugar

100g Ground almonds

1 Egg

50 ml Almond oil (you can use mild Olive oil if you prefer)

1/8 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Ground cinnamon (for dusting)

Flaked almonds (for decoration)

125g Marzipan (optional)

Make the pastry first. Put the buckwheat flour and ground almonds in a processor and add the agave. Pulse and gradually add the water until it forms a dough. You may find you need more or less water. If it is too wet add a little more flour. Once it is forming a firm dough remove, wrap in cling-film and place the mixture in the fridge for 20 minutes or so.

Preheat the oven to 175 C.

Remove the pastry from the fridge and roll out as thin as you can. Line mini tart cases (or one large flan/tart tin) with the pastry (you will probably have spare pastry left over). Brush with a little almond oil and then place in the oven to blind bake. They only need a few minutes – just until they start to brown very slightly at the edges.

Meanwhile make the frangipane. Pop the sugar and almond oil in a bowl and mix well together. Add the egg and extracts and mix again. Gently fold in the ground almonds until well mixed.

Once the pastry cases are starting to brown a little remove from the oven. Allow to cool for a few minutes and then spread a thin layer of mince meat (enough to cover the base). Thinly slice the marzipan and layer over the top.

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Then cover with a generous layer of the frangipane.Sprinkle flaked almonds over the top and a dusting of cinnamon. Then place in the oven for 15 – 20 mins or until the frangipane is cooked and a lovely golden brown.

Delicious served with custard or soya yoghurt at any time of year! 🙂

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Egg free frangipane recipe:

6 tbsp Coconut Oil (don’t melt it)
2/3 cup Coconut Palm Sugar / Unrefined Raw Sugar
1 and 1/4 cup Ground Almonds
2 tbsp Cornflour
pinch salt
1/4 tsp Ground Cinnamon
2/3 cup Almond Milk
2 tsp Vanilla Extract
1/2 tsp Almond Extract

Put the coconut oil, sugar, ground almonds, cornflour, cinnamon and salt in a food processor and pulse until well combined and all crumbly. Slowly add the almond milk, vanilla extract and almond extract whilst still pulsing the food processor until it forms a thick batter. This frangipane takes a bit more baking than the one above so keep an eye on the tarts and just remove when done.

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Pear and Almond Frangipane – Gluten and Dairy Free


I absolutely LOVE almond and whenever there’s a frangipane or almond tart on offer somewhere you can bet that that will be the cake I choose. So when I came across this awesome recipe I just had to try it! It’s from Isa’s website but I’ve modified it to make it gluten free and substituted the margarine for coconut oil which is much healthier and less processed. My tasters almost didn’t get any of this as I pretty much inhaled it as soon as it came out the oven!

For the pastry:

2/3 cup Ground Almonds
1 cup Rice Flour / Gluten Free Plain Flour Mix / Spelt Flour (for low gluten not gluten free option)
2 tbsp Coconut Palm Sugar / Unrefined Raw Sugar
1/4 tsp Salt (ideally Himalayan Rock Salt)
6 tbsp Olive Oil
3 – 4 tbsp Cold Almond Milk

For the frangipane:

6 tbsp Coconut Oil (don’t melt it)
2/3 cup Coconut Palm Sugar / Unrefined Raw Sugar
1 and 1/4 cup Ground Almonds
2 tbsp Cornflour
pinch salt
1/4 tsp Ground Cinnamon
2/3 cup Almond Milk
2 tsp Vanilla Extract
1/2 tsp Almond Extract
4 Pears (I used conference pears as it’s what I had in my fridge!), peeled, cored and sliced

Preheat the oven to 175 C.

Start with the pastry. Put the ground almonds into a food processor with the flour and salt and pulse to combine. Keep pulsing and add in the olive oil gradually. Add 2 tablespoons of almond milk and keep pulsing. The mixture should hold together when pressed, if it doesn’t then add some more almond milk, pulsing all the time, until it does. At this point have a taste. If you want a sweeter pastry then add some more sugar until you get the desired flavour. Press it into a pie dish. This amount should do a 9 inch pan. Using a fork prick the base of the pastry shell and place in the oven for 15 minutes to blind bake.

Now for the frangipane (my favourite bit! 🙂 ).Put the coconut oil, sugar, ground almonds, cornflour, cinnamon and salt in a food processor and pulse until well combined and all crumbly. Slowly add the almond milk, vanilla extract and almond extract whilst still pulsing the food processor until it forms a thick batter. Pour the batter into the pre-baked pastry shell. Peel and core the pears, slice them in half and then into thin slices (about a 1/4 of an inch thick). Lay the pear slices in the batter – overlap them and push them in so about 2/3 is under the batter and the top is sticking out (so you need to put them in at an angle if that makes sense!). Bake the tart for 40 – 45  minutes or until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes.

warning - this is seriously addictive

Because I used coconut oil, not margarine, for the frangipane this came out as rather like a treacle tart in texture. Now I quite liked that but if you want something a little more cakey then you might want to use vegetable shortening instead. I’ve not tried it yet (though I will be!) but a more solid fat should help with that. Personally I love the flavour the coconut oil gives and I can cope with a nice sticky tart! 🙂