175g (6 oz) plain flour
75g (3 oz) butter, cut into cubes
25g (1 oz) icing sugar
1 egg, beaten

100g (4 oz) butter, softened
100g (4 oz) caster sugar
2 large eggs
100g (4 oz) ground almonds
1 level tablespoon plain flour
1/2 teaspoon almond extract,

just under 1 × 410g (14 oz) jar
mincemeat flavoured with
about 2 tablespoons brandy
a few flaked almonds
apricot jam to glaze
lemon juice



A new variation on an old favourite. You will need deep mince pie tins for 18 pies and a 6.5cm (2. in) cutter.

VARIATION: If you want to make a large tart you can use the exact quantity above to fill a 23cm (9 in) loose-bottomed flan tin, which will take about 25 minutes in the preheated oven.


Preheat the oven to 200oC/Fan 180oC/Gas 6.

  1. To make the pastry, measure the flour, butter and icing sugar into a food processor bowl, then process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.

  2. To make the frangipane, measure the butter and sugar into the unwashed processor, and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.

  3. Roll the pastry out thinly on a lightly floured work surface and cut into eighteen 6.5cm (2. in) circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top.

  4. Bake in the preheated oven for 15–17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.

  5. Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm.

AGA - Bake on the floor of the Roasting Oven for about 8 minutes to brown the pastry base. Turn round and slide on the grid shelf on the floor of the Roasting Oven for a further 6–8 minutes until well risen and golden brown. Put the cold plain shelf on the second set of runners if getting too brown.

PREPARING AHEAD - Complete to the end of step 4 up to 3 days ahead. Refresh in a moderate oven at 180oC/Fan 160oC/Gas 4 for 8–10 minutes, then glaze. Freeze the mince pies at the end of step 4. Thaw at room temperature for 2–3 hours. Warm through in the oven as above, then glaze.

This recipe is taken from: Mary Berry's Family Sunday Lunches