Completely bored by the traditional mince pie, and wanting something a little more decadent i stumbled upon this idea from Mary Berry of topping them with frangipane.
Mary berry makes her own pastry and uses tin mince meat, but i thought i would nick the fragipane idea and add it to my mince pie base.
I used ready rolled sweet pastry as this is a sweat pie, and life is to short to make pastry especially when you can by it and it is just as good. Then i used some of my boozy fruit that i made in September and has been stooping in brandy all this time. and then topped with the frangipane mix. i dusted mine with icing sugar but Mary berry glazed hers with apricot jam. These are really so good that they have now become our adopted mince pie for the Christmas season.
100g caster sugar
2 large eggs
100g ground almonds
1 tbsp plain flour
1/2 tsp almond extract
mix the butter and sugar together to cream
add 2 beaten eggs slowly, the mix may look like it will curdle but this is ok
add the ground almonds, flour and extract and mix briefly
add to the top of your mince pies and cook for 15 mins on 180c