A festive Frangipane Mince Pie Tart combining classic mince pie flavour with almond frangipane. An easy Christmas dessert perfect for holiday baking!
Mince Pie Frangipane Tart
I’m fully in the Christmas baking spirit this year, festive baking is my all-time favourite season (although Easter baking with mini eggs is a close second!). This Frangipane Mince Pie Tart is the ultimate Christmas dessert, combining everything you love about traditional mince pies with the rich, almond flavour of a classic Bakewell tart.
Imagine a buttery pastry base filled with sweet mince pie filling, topped with soft, fragrant almond frangipane, and baked to golden perfection. It’s a delicious mash-up of two iconic desserts, creating a show-stopping festive tart that’s perfect for Christmas Eve, Christmas Day dessert, or any holiday gathering.
Serve this Christmas tart warm with cream, custard, or vanilla ice cream, and it’s guaranteed to be a family favourite, especially for mince pie lovers. This easy yet impressive Christmas baking recipe deserves a spot on your festive dessert table!
It may only be november right now but Early Christmas baking makes the whole house feel cosy and festive, and it’s the perfect time to test new holiday dessert recipes before the big day! Plus you get to taste them, which is a win!
Mince Pies
Mince pies are a true Christmas classic, they’re always a hit in my household every festive season, and if you’re reading this recipe, I’m guessing they’re a favourite in yours too! There’s nothing better than cosy Christmas decorations, warm mince pies, and a big mug of hot chocolate to kick off the holiday spirit.
This Mince Pie Frangipane Tart is a real showstopper and makes the perfect Christmas dessert for parties, family gatherings, or your Christmas Eve table. It combines the nostalgic flavour of traditional mince pies with a rich almond frangipane filling for a dessert that looks impressive yet is surprisingly easy to make.
If you prefer something smaller or want mini mince pies for lunchboxes, festive snacking, or Christmas buffet tables, you can easily turn this recipe into individual tarts. Simply follow the same method you’d use for traditional mince pies and enjoy adorable bite-sized frangipane versions!
Pastry
I love making my own shortcrust pastry, and honestly, it’s so much easier than most people think, especially for festive baking. This sweet shortcrust pastry is perfect for mince pies, tarts, and Christmas desserts. It’s made using simple ingredients: unsalted butter, plain flour, icing sugar (because we want a sweet pastry!), one egg yolk, and a Tbsp of cold water to bring everything together.
I always find homemade pastry easiest to make by hand. Start by adding the plain flour, cold cubed butter, and icing sugar to a bowl, then rub everything together with your fingertips until it resembles fine breadcrumbs. This step helps create that delicate, flaky, melt-in-the-mouth texture we all want from a good pastry.
Next, add the egg yolk and a little cold water to bind the dough. I mix with a knife first, then switch to my hands, it comes together beautifully. After a quick knead in the bowl, tip the dough onto a lightly floured surface and knead gently until you have a smooth, soft ball of pastry.
You can absolutely use shop-bought shortcrust pastry if you prefer or if you’re short on time, but this homemade version is so simple, reliable, and delicious that it’s definitely worth giving it a try!
Why You’ll Love This Frangipane Mince Pie Tart
- The perfect blend of mince pie and Bakewell flavours. Mince pies meet almond frangipane for the most festive tart you’ll ever make.
- Ideal Christmas showstopper- Perfect for Christmas dinner dessert, parties, baking days or gifting.
- Beginner-friendly- Uses simple ingredients and straightforward steps.
- Customisable- Use homemade or shop-bought mincemeat, add flaked almonds, icing sugar, or even orange zest for extra festive flavours.
- Great served warm or cold- Pair with cream, custard, or ice cream for the ultimate Christmas pudding.
Ingredients
For the Sweet Shortcrust Pastry
- Plain flour– Gives structure to the tart shell.
- Unsalted butter– Cold and cubed for a buttery, melt-in-the-mouth pastry.
- Icing sugar– Sweetens the pastry and keeps it delicate.
- Egg yolk– Helps bind the dough without making it tough.
- Cold water– Brings the pastry together with the right texture.
- 1 Tsp Vanilla
For the Filling
- mincemeat– Brings that classic Christmas mince pie flavour.
- Unsalted butter– Softened for fluffy, creamy frangipane.
- Caster sugar– Sweetens the filling.
- Ground almonds– Creates that traditional frangipane texture.
- Eggs– Helps the filling rise and set.
- Almond extract (optional)- Enhances the almond flavour.
Decoration
- Icing Sugar– Adds sweetness to the tart and gives a festive touch.
- Sprinkles– Optional.
How to Make Frangipane Mince Pie Tart (Step-by-Step)
Step 1: Make the sweet shortcrust pastry
Rub together flour, icing sugar and cold butter until you achieve fine breadcrumbs. Add the egg yolk, orange zest and a splash of cold water to form a soft dough. Knead lightly, wrap and chill.
Step 2: Prepare your tart case
Roll the chilled pastry, line your tart tin and trim the edges. Chill again to prevent shrinking.
Step 3: Blind Baking
Preheat your oven to 200°C (180°C fan). This ensures the pastry cooks evenly. Line the bottom of the pastry case with baking parchment. Fill with baking beans or uncooked rice.This keeps the pastry flat and prevents bubbling while it bakes. Blind-bake for 15 minutes. Remove the parchment and baking beans, then bake for a further 5 minutes, or until the pastry is lightly golden and fully cooked through. Let the pastry cool completely while you prepare your frangipane filling and mince pie layer.
Step 4: Filling
Spread shop-bought or homemade mincemeat over the pastry base. Beat together butter and sugar, then mix in the eggs, ground almonds and almond extract to create a rich, fluffy filling. Spread this over the mince pie layer.
Step 5: Bake
Bake until golden, risen and slightly firm on top. The frangipane should be soft but set in the middle.
Step 6: Decorate
Mix the icing sugar with a little water to create a thick but pipeable icing, then drizzle your fully baked and cooled tart and decorate with your favourite Christmas sprinkles. Allow the icing to set completely before slicing the tart to ensure clean, neat pieces. Once set, slice and enjoy this beautiful festive Frangipane Mince Pie Tart. Perfect for Christmas dessert or holiday celebrations.
Tips & Tricks
- Serve warm with cream or custard for the ultimate festive pudding.
- Chill your pastry well to avoid shrinking.
- Don’t add mincemeat directly into the frangipane, keep it as a separate layer for the best texture.
- Use shop-bought sweet shortcrust pastry if you want to save time.
Frequently Asked Questions
Can I use shop-bought pastry?
Yes! Ready-rolled shortcrust pastry works perfectly if you want a quicker version.
Can I make this tart ahead of time?
Absolutely. It keeps beautifully for 3–4 days and can be reheated before serving.
Can I freeze it?
Yes, freeze slices or the whole tart for up to 3 months.
Can I make mini Frangipane Mince Pie Tarts?
Definitely! Use a muffin tin or small tart tins to make individual Christmas tarts. Perfect for lunchboxes, festive parties, or gifting.
What can I serve this tart with?
Serve with cream, custard, vanilla ice cream, or brandy butter for an indulgent Christmas dessert.
How do I prevent the pastry from shrinking?
Chill your pastry before baking and blind bake it with baking beans or rice to help it hold its shape. Avoid over-stretching the dough.
Can I add extra flavours to the frangipane?
Yes! A little orange zest, cinnamon, or almond extract can enhance the festive flavours and make your tart even more Christmassy.
Recommended Equipment
- 9 Inch Loose Tart Tin
- Stand Mixer (Use code BITEOFBAKES for 20% off).
Pin It
This Frangipane Mince Pie Tart is the ultimate easy Christmas dessert for anyone who loves traditional British Christmas baking. Combining the classic flavours of mince pies with a rich almond frangipane filling, it’s a show-stopping festive tart recipe that’s perfect for holiday gatherings, Christmas parties, or cosy nights in. Whether you slice it for a mince pie Christmas tart twist, gift individual portions, or enjoy it as a mince pie dessert, it’s guaranteed to impress.
If you’re looking for Christmas baking recipes that are simple, indulgent, and full of seasonal flavour, this Christmas tart with frangipane is a must-try. Perfect for adding to your list of holiday baking ideas, it’s a dessert that brings warmth, festive cheer, and the perfect balance of sweet and nutty flavours to your Christmas table.
If you love desserts and easy treats, this Mince pie frangipane tart is a must-bake! Perfect for those festive days!
Pin it and share with your fellow mince pie lovers and bakers! And don’t forget to tag me @biteofthebakes or use the hashtag #biteofthebakes if you make it Id love to see your creations!
Share your bake with our community over on Facebook!
Want more easy no-bake recipes, cupcake ideas, and seasonal treats? Subscribe and never miss a delicious bake!
Recommended
Mince Pie Frangipane Tart
Ingredients
Pastry-
- 100g Unsalted Butter
- 170g Plain Flour
- 2 Tbsp Icing Sugar
- 1 Egg Yolk
- 1 Tbsp Cold Water
- 1/2 Tsp Vanilla
Filling-
- 150-200g Mincemeat
Frangipane Filling-
- 170g Unsalted Butter
- 170g Caster Sugar
- 175g Ground Almonds
- 2 Tbsp Plain Flour
- 2 Medium Eggs
- 1 Tsp Almond Flavouring
Topping-
- Flaked Almonds
- Icing Sugar
Instructions
Pastry
- Add the flour and icing sugar to a large mixing bowl. Add the cold, cubed unsalted butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon of cold water, then mix with your hands or a knife until a smooth pastry dough forms. If it feels a little dry, add a tiny splash more water. You can also make the pastry in a food processor, simply pulse all the ingredients together until the dough starts to come together.
- Grease a 9-inch (23cm) loose-bottomed tart tin. Roll the pastry out on a lightly floured surface to a thickness of about 1–2 coins, then carefully press it into the tart tin. Trim and tidy the edges, using any leftover pastry to patch gaps. Chill in the fridge for 30 minutes.
- Preheat your oven to Gas Mark 6, 200°C (180°C fan). Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes. Remove the parchment and beans, then bake for another 5 minutes, or until the pastry is lightly golden and fully cooked. Set aside to cool while you prepare the frangipane filling.
Frangipane Filling
- To make the frangipane, add the softened butter and sugar to a mixing bowl and beat together until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the ground almonds, plain flour and almond extract to create a smooth almond filling.
- Spread a generous layer of mincemeat over the cooled pastry case, making sure it reaches the edges. Spoon the frangipane mixture on top and smooth it out with a spatula so the tart bakes evenly. Sprinkle with flaked almonds.
- Bake the tart at Gas mark 4, 180c (160c fan) for 35-40 minutes, or until the frangipane is golden, risen and springs back lightly when touched. Allow the tart to cool completely in the tin.
- Once cooled, remove from the tin, dust with icing sugar, slice and enjoy! x
Storage & Tips
This tart is best enjoyed on the day it’s baked, but will keep well in the fridge for 2–3 days. You can also freeze it for up to 3 months, just wrap it tightly before freezing.
For a quicker bake, feel free to use ready-made shop-bought pastry instead of homemade; it works perfectly and saves time.