Dessert

Mince Pie Frangipane Tart with Cranberry Sauce and Almonds Recipe

ByJack Voss December 4, 2025December 4, 2025

Introduction

This mince pie frangipane tart combines the rich, nutty flavor of almond frangipane with festive mincemeat and a crisp buttery pastry. It’s a delightful twist on a traditional Christmas treat, perfect for sharing with family and friends during the holidays.

Three triangular slices of almond cake are placed on a white marbled surface with crumbs scattered around. Each slice has a golden-brown top layer sprinkled with powdered sugar and dotted with toasted almond slices. The cake’s texture is moist and slightly crumbly with visible dark raisins embedded in the light yellow interior. One small piece has been cut off from the top right slice, showing the soft, dense crumb inside. The edges of the slices have a slightly darker crust, adding contrast. The overall scene is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g plain flour, plus extra for dusting
75g butter, cubed
50g icing sugar
1 egg, separated
150g cranberry sauce
Icing sugar, for dusting
Double cream, to serve
100g butter, softened
100g golden caster sugar
2 eggs, beaten
150g ground almonds
50g self-raising flour
100g mincemeat (vegetarian, if needed)
2 tbsp flaked almonds

Instructions

Step 1: Tip the flour and cubed butter into a food processor and blitz until it forms fine crumbs. Alternatively, rub the butter into the flour using your fingertips. Pulse in the icing sugar.
Step 2: Stir the egg yolk and 1 tablespoon water together, then add to the mixture. Blitz again or stir well until the dough starts to clump together, adding a splash more water if needed, 1 teaspoon at a time. Form into a ball, flatten into a disc, cover, and chill for at least 30 minutes.
Step 3: Roll the chilled pastry on a lightly floured surface into a 30cm circle about ½cm thick. Line a 20cm fluted tart tin with the pastry, pressing into the base and sides, leaving excess overhanging. Chill for at least 30 minutes or up to 1 hour.
Step 4: Heat the oven to 200°C/180°C fan/gas mark 6. Line the pastry case with scrunched baking parchment and fill with baking beans. Bake for 15–20 minutes until the base is lightly golden and sandy to the touch. Remove beans and parchment, prick the base with a fork, brush with beaten egg white, and bake for another 5–10 minutes until golden. Leave to cool. Reduce the oven to 180°C/160°C fan/gas mark 4.
Step 5: For the frangipane, beat softened butter and golden caster sugar with an electric whisk until fluffy, about 2 minutes. Gradually add the beaten eggs, one at a time, beating well after each addition. Stir in ground almonds and self-raising flour.
Step 6: Spread cranberry sauce evenly over the baked pastry base. Spoon dollops of frangipane on top, gently spreading it out. Use the back of a spoon to make small dips, fill each dip with heaped teaspoons of mincemeat, then swirl gently with a skewer.
Step 7: Scatter flaked almonds over the top and bake for 30–35 minutes until golden and puffed. Trim any excess pastry and allow to cool slightly.
Step 8: Dust with icing sugar and serve warm in slices with double cream drizzled over.

Tips & Variations

Chilling the pastry helps prevent shrinking during baking and keeps it crisp.
Use vegetarian mincemeat to keep the tart suitable for all diets.
Try swapping cranberry sauce for raspberry jam for a different fruity twist.
Add a splash of almond extract to the frangipane for extra almond flavor.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat slices gently in the oven at low heat to maintain the crispness of the pastry before serving. The tart is best enjoyed warm.