This Christmas mince pie frangipane tart has all the lovely, fruity flavours of a traditional Christmas mince pie, but with a soft almond frangipane on top instead of pastry. It bakes to a tasty almond-flavoured layer over the fruity mincemeat, all held in a crispy pastry shell and finished with a light lemon glaze and a scattering of flaked almonds.
This frangipane mince tart is the ideal bake for Christmas, offering something just a little bit different from the traditional mince pies. You still get all the familiar warmth of mincemeat, but with a soft almond topping that pairs beautifully with the fruity mincemeat flavours.
What I love about this Christmas frangipane tart is how easy it is to make. There's no need to stand cutting out circles of pastry or filling trays of tiny pies. You simply line one pan, spoon on the mincemeat and spread the frangipane mixture over the top. It bakes gently into a light, almondy layer that sits beautifully over the fruit, keeping the entire tart moist. A drizzle of lemon icing and a scattering of flaked almonds finish it off without any fuss.
You don't even have to blind-bake the pastry first. Simply pop a metal baking sheet into the oven when you preheat it, and the warmth from the baking sheet helps to brown and crisp the pastry base.
The tart also slices cleanly and keeps well, making it a handy bake to have ready for friends and family in the run-up to Christmas. It's lovely with a cup of tea in the afternoon, but you could add a dollop of whipped cream or a drizzle of custard and serve it as a simple dessert.
If you enjoy the taste of Christmas mincemeat, you might like to try these other recipes too
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Why you should try this mincemeat frangipane tart
- All the flavours of traditional mince pie - but with less fuss. One tart is much easier to make than lots of little pies.
- Simple, reliable bake. This is an easy recipe with straightforward steps - nothing complicated or fancy, just good, honest ingredients.
- Lovely mix of textures. You get a crispy pastry base, soft almond frangipane over a layer of fruity mincemeat and a topping of crunchy flaked almonds.
- Feeds a crowd. This is quite a large tart, and you will easily get 16 generous slices.
- Keeps well. Covered with a layer of foil in the refrigerator, this tart will stay fresh for at least 5 days.
- Something a bit different. This is the perfect festive bake for when you fancy something other than normal mince pies. And the simple lemon glaze and flaked almonds make it look special with hardly any effort.
Recipe information
- ⌚ Prep time - 30 minutes - which includes making the pastry, mixing the frangipane and assembling the tart.
- 🆒Chilling time - 30 minutes - this gives the pastry time to relax, makes it easier to roll and prevents it from shrinking as it bakes. If you are in a hurry, just leave the pastry in the refrigerator while you mix the frangipane.
- ⌛ Cooking time - 40 minutes - 190°C/380°F (conventional) or 170°C/340°F (fan)
- 🍚 Yield - 16 slices
Ingredients for Christmas frangipane tart
**You can find the exact ingredient measurements on the printable recipe card at the end of this post**
Pastry
- Flour. Use plain or all-purpose flour. You don't want the pastry to rise like a cake so don't use self-raising flour and don't add any baking powder.
- Sugar. This is a sweet pastry, so we add a little sugar. Granulated sugar is fine.
- Butter. Use either salted or unsalted butter. If you use unsalted butter, you might like to add a pinch of salt along with the flour. The butter should be cut into cubes to make it easier to rub into the flour.
- Egg. The pastry is enriched with an egg for extra softness. I used a large egg, but any size will be fine.
- Cold water. This is used to bind the pastry. The actual amount you will need will depend on the size of the egg you used.
Frangipane
- Butter and sugar. Making frangipane is a bit like making a cake - we always start with creaming the butter and sugar together.
- Eggs. These are combined with the butter and sugar mixture, one at a time.
- Ground almonds. These are finely ground almonds, and they take the place of flour normally used in a cake. You can find these in the baking aisle in the supermarket.
- Almond essence. This is optional, and it enhances the flavour of the almonds.
Filling and topping
- Fruit mincemeat. You can buy this in jars in the supermarket - my supermarket stocks it in the baking aisle. I used an entire 410-gram (14-ounce) jar.
- Icing sugar and lemon essence. These are combined with enough milk (not pictured) to make a smooth paste.
- Flaked almonds. These are scattered on top of the frangipane tart once it has baked.
Instructions
Pastry
Step 1: Place the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the egg and 1 tablespoon of water.
Step 2: Pulse until the mixture comes together in a shaggy dough. Add extra water (1 tablespoon at a time) if necessary.
Step 3: Tip the dough out onto a lightly floured worktop and press it gently together into a smooth ball. Do not knead. Cover it in plastic wrap and put it in the fridge to rest for half an hour.
If you don't have a food processor, you can make the pastry in a mixing bowl as follows:
- Place the flour and butter into a bowl and use your finger tips to rub the butter into the flour.
- Stir in the sugar
- Add one egg and one tablespoon of flour. Stir with a spatula until it comes together in a shaggy ball, adding one tablespoon of water at a time if needed.
Frangipane
Step 4: Using an electric hand mixer or a wooden spoon, beat the sugar and butter together until light and creamy.
Step 5: Add the eggs, one at a time, beating well after each one.
Step 6: Stir in the almond essence (if using), then use a spatula to combine the ground almonds with the egg mixture.
Assemble and bake
Step 7: Roll the pastry out on a lightly floured surface until it is large enough to line the base and sides of an 11-inch diameter baking dish.
Step 8: Line the greased dish with the pastry, and use a sharp knife to remove any overhang.
Step 9: Spread the mincemeat evenly over the bottom of the pastry.
Step 10: Spread the frangipane mixture evenly over the mincemeat.
Step 11: Place the tart on a baking tray that has been preheated in the oven (190C°C/380°F (conventional) | 170°C/340°F (fan)) and bake for 35 to 40 minutes until the pie is golden and feels firm to the touch. Remove from the oven and leave to cool before adding the topping.
Topping
Step 12: Combine the icing sugar, lemon essence and enough milk to form a smooth, thick but slightly runny glaze in a small bowl.
Step 13: Spread the lemon glaze evenly over the top of the frangipane tart and sprinkle with flaked almonds. Leave in the refrigerator to set before slicing.
Tips for a successful outcome
Here are my top tips to ensure your Christmas mince pie frangipane tart always turns out perfectly:
- Take care when adding water to the pastry. Add the water one tablespoon at a time, just enough to allow the dough to come together in a soft, non-sticky ball. If you add too much water at the start, you will have to add extra flour to compensate, and this will upset the balance of ingredients, resulting in a hard, tough crust.
- Handle the pastry as little as possible. Overworking the pastry will develop gluten which will make the pastry tough. Handle as little as possible and do not knead.
- Rest the pastry. Resting the pastry gives the gluten time to relax, meaning it will roll out more easily and will be far less likely to shrink as it bakes.
- Preheat the oven properly. The baking time is based on an oven that is already at full temperature. If you put the tart in too early, you will have to bake it longer, and that can dry out the frangipane or make the pastry harder than you would like.
- Heat a baking sheet. Because this tart is not blind-baked, sliding the dish onto a hot baking sheet gives the pastry base a better chance to crisp and brown nicely.
- Let the tart cool before icing. If you add the lemon glaze while the tart is still warm, it will just melt into the fangipane and disappear. A cooled tart holds the glaze properly and gives a neat and tidy finish.
Serving suggestions
- A delicious tea-time treat. This mince pie frangipane tart is packed with flavour and is the perfect festive accompaniment to your morning coffee or afternoon tea-time.
- Lightly whipped cream, smooth custard or a scoop of ice cream. Add any of these for a delicious after-dinner dessert.
- Brandy sauce. Add a drizzle of brandy sauce for a festive dinner party twist.
Substitutions
Disclaimer: Please check all ingredients carefully if you have allergies or dietary restrictions. This recipe has not been tested for specific dietary needs.
- Gluten-free. Use gluten-free flour for the pastry with ½ teaspoon xanthan gum, or buy pre-made gluten-free shortcrust pastry. Frangipane is naturally gluten-free, but check to make sure the mincemeat is labelled as such.
- Daily-free. Swap the butter in both the pastry and the frangipane for dairy-free block butter. Substitute water for the milk in the lemon glaze.
- Nut-free. This recipe is not suitable for anyone with a nut allergy.
Variations
- Apples. Spread a thin layer of apples over the mincemeat before adding the frangipane.
- Orange. Add the zest of one orange to the frangipane and substitute the lemon essence for orange essence in the glaze.
- Chocolate. Scatter a handful of chocolate chips over the mincemeat before topping with frangipane.
- Mini tarts. Use the same recipe to make mini tartlets. They will require less time in the oven, so cut the baking time down to 20-25 minutes and keep your eye on them.
Equipment for frangipane mincemeat tart
To make this festive Christmas frangipane tart, you will need the following main items of equipment
- 11-inch baking dish, which should be at least 1 to 1.5 inches deep. You could also use the given quantities to make 2 x 7" tarts.
- A food processor makes short work of the pastry, but if you don't have one, just use a mixing bowl and mix the pastry by hand.
- A medium-sized mixing bowl for mixing the frangipane.
- A small mixing bowl for mixing the lemon glaze.
- Spatula to combine the ground almonds into the frangipane.
- A large baking tray to preheat in the oven to stand the baking dish on. This also makes it easier to remove the hot baked dish from the oven - especially if your baking dish doesn't have handles.
Storage
Refrigerator: Store the frangipane tart, covered with either clingfilm or foil, in the refrigerator. Serve chilled or allow it to come to room temperature before serving.
Freezing: The unglazed frangipane tart can be frozen. Wrap the cooled tart in clingfilm and place it in a plastic bag. It is at its best eaten within 1 to 2 months; after that, the frangipane (while still safe to eat) might lose its texture.
Defrost: Thaw the tart in the refrigerator overnight and add the lemon glaze and flaked almonds just before serving.
Reheating: The tart is delicious served chilled or at room temperature. However, it can be warmed for a minute or two in the microwave. The glaze will become soft and runny if reheated.
Top Tip
Keep your eye on the tart while it is in the oven. If it seems to be browning too much, lay a layer of foil loosely over the top to prevent further browning.
FAQ
Frangipane is a soft almond mixture made from butter, sugar, eggs and ground almonds. It bakes into a light, soft, sponge-like texture, with a lovely almond flavour. It is often used in Bakewell tarts and pairs beautifully with fruit fillings such as mincemeat.
Yes. A block of ready-made shortcrust pastry works well - but it probably won't be as sweet as the pastry in this recipe.
Not for this recipe. Heating a baking sheet in the oven and placing the tart directly on it helps to crisp the base without blind-baking. Just make sure the oven is fully preheated.
While ground almonds are traditionally used in frangipane, you could use finely ground hazelnuts or pecans instead. The flavour will be slightly different.
The frangipane should be light golden brown and feel springy when you touch it. A knife or wooden skewer poked into the centre should come out clean or with a few moist crumbs clinging to it.
Save for later
If you would like to make this Christmas mince pie frangipane tart, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my Christmas recipes page for other delicious baking ideas. Here are a few you might enjoy:
📋The recipe
Christmas mince pie frangipane tart
(Click the stars to rate this recipe)
Equipment
- Round baking dish 11-inches or 28-cm diameter
- Food processor OR
- Large mixing bowl
- Medium mixing bowl for the frangipane
- Small mixing bowl for the lemon glaze
- Spatula
- Large baking tray to place under the tart in the oven
Ingredients
Pastry
- 1.6 cups / 225 grams plain or all purpose flour (8 ounces)
- ½ cup / 113 grams butter (4 ounces) cubed
- ¼ cup / 50 grams sugar
- 1 large egg
- 3 to 4 tablespoons water or as needed
- ¼ teaspoon salt optional
Frangipane
- ¾ cup / 170 grams butter (6 ounces) at room temperature
- ¾ cup / 150 grams sugar
- 4 large eggs
- 1½ cups / 150 grams ground almonds
- 1 teaspoon almond essence optional
Filling and topping
- 14 ounces / 410 gram jar fruit mincemeat
- 1 cup / 120 grams icing sugar / powdered sugar
- 1 teaspoon lemon essence
- 2 to 3 tablespoons milk or as needed to make a thick, spreadable paste
- ¼ cup / 50 grams flaked almonds
Instructions
Pastry
- Place the flour, salt (if using) and butter into a food processor and pulse until the mixture resembles fine breadcrumbs.1.6 cups / 225 grams plain or all purpose flour, ½ cup / 113 grams butter, ¼ teaspoon salt
- Stir in the sugar. Add the egg and 1 tablespoon of water.¼ cup / 50 grams sugar, 1 large egg, 3 to 4 tablespoons water
- Pulse until the mixture comes together in a shaggy dough. Add extra water (1 tablespoon at a time) if necessary.
- Tip the dough out onto a lightly floured worktop and press it gently together into a smooth ball. Do not knead. Cover it in plastic wrap and put it in the fridge to rest for half an hour.
Frangipane
- Using an electric hand mixer or a wooden spoon, beat the sugar and butter together until light and creamy.¾ cup / 170 grams butter, ¾ cup / 150 grams sugar
- Add the eggs, one at a time, beating well after each one.4 large eggs
- Stir in the almond essence (if using), then use a spatula to combine the ground almonds with the egg mixture.1½ cups / 150 grams ground almonds, 1 teaspoon almond essence
Assemble and bake
- Place a baking sheet large enough to hold your baking dish into the oven and preheat the oven to 190C°C/380°F (conventional) or 170°C/340°F (fan).
- Roll the pastry out on a lightly floured surface until it is large enough to line the base and sides of an 11-inch diameter baking dish.
- Grease a baking dish with a little oil or butter and line it with the pastry.
- Spread the mincemeat evenly over the bottom of the pastry.14 ounces / 410 gram jar fruit mincemeat
- Spread the frangipane mixture evenly over the mincemeat.
- Place the tart on a baking tray that has been preheated in the oven (190C°C/380°F (conventional) | 170°C/340°F (fan)) and bake for 35 to 40 minutes until the pie is golden and feels firm to the touch. Remove from the oven and leave to cool before adding the topping.
Topping
- Combine the icing sugar, lemon essence and enough milk to form a smooth, thick but slightly runny glaze in a small bowl.1 cup / 120 grams icing sugar / powdered sugar, 1 teaspoon lemon essence, 2 to 3 tablespoons milk
- Spread the lemon glaze evenly over the top of the frangipane tart and sprinkle with flaked almonds. Leave in the refrigerator to set before slicing.¼ cup / 50 grams flaked almonds
Notes
- Place the flour and butter into a bowl and use your finger tips to rub the butter into the flour.
- Stir in the sugar
- Add one egg and one tablespoon of flour. Stir with a spatula until it comes together in a shaggy ball, adding one tablespoon of water at a time if needed.
- Continue from step 4 of the pastry instructions.
- Take care when adding water to the pastry. Add the water one tablespoon at a time, just enough to allow the dough to come together in a soft, non-sticky ball. If you add too much water at the start, you will have to add extra flour to compensate, and this will upset the balance of ingredients, resulting in a hard, tough crust.
- Handle the pastry as little as possible. Overworking the pastry will develop gluten which will make the pastry tough. Handle as little as possible and do not knead.
- Rest the pastry. Resting the pastry gives the gluten time to relax, meaning it will roll out more easily and will be far less likely to shrink as it bakes.
- Preheat the oven properly. The baking time is based on an oven that is already at full temperature. If you put the tart in too early, you will have to bake it longer, and that can dry out the frangipane or make the pastry harder than you would like.
- Heat a baking sheet. Because this tart is not blind-baked, sliding the dish onto a hot baking sheet gives the pastry base a better chance to crisp and brown nicely.
- Let the tart cool before icing. If you add the lemon glaze while the tart is still warm, it will just melt into the fangipane and disappear. A cooled tart holds the glaze properly and gives a neat and tidy finish.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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