Gluten Free Mince Pies with a Frangipane Topping with one pie cut in half showing the mincemeat filling.

Gluten Free Mince Pies with a Frangipane Topping

I know many people try to avoid gluten nowadays so this Christmas I have made some Gluten Free Mince Pies with a Frangipane Topping. I’m very happy with them. They have also been put to the test at the Tea Rooms and people have loved them!

I think my gluten free pastry is quite successful and the dense almond frangipane topping definitely adds an extra dimension to mince pies.

You can of course also use this topping with any type of pastry.

Gluten Free Mincemeat

For this recipe I used some good shop bought jars of gluten free mincemeat. If you would like to have a go at making your own, Laura Strange has a good recipe at her My Gluten Free Guide site. Also, hopefully I will be coming up with a version of my own at some point.

Ingredients you will need to make Gluten Free Mince Pies with a Frangipane Topping

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Pastry

  • 7 ounces / 200 grams / 0.9 cups gluten free plain white flour (I use Doves farm)
  • 1 ounce / 30 grams / 0.125 cup soya flour
  • 1 ounce / 30 grams / 0.125 cup caster sugar
  • 4 ounces / 110 grams / ½ cup butter
  • Cold water to mix – approximately 4 tablespoons

Frangipane Topping

  • 4 ounces / 110 grams / ½ cup softened butter
  • 4 ounces / 110 grams / ½ cup caster sugar
  • 2 large eggs
  • 4 ounces / 110 grams / ½ cup ground almonds
  • ½ teaspoon almond extract
  • 2 – 3 ounces / 55 – 85 grams / ¼ – ⅓ cup flaked almonds

Filling

  • 2 one pound jars of gluten free mincemeat (I used a shop bought jar – see my notes on this above)

Directions

  1. Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. Sieve the flours and sugar into a mixing bowl.
  3. Add the butter cut into small pieces.
  4. Rub the butter in until the mixture resembles fine breadcrumbs.
  5. Mix to a dough with cold water ( I needed 4 tablespoons).
  6. Leave to rest while you make the frangipane topping.
  7. To make the frangipane cream the butter and sugar together until light and fluffy.
  8. Add the eggs one by one, beating well after each addition.
  9. Fold in the ground almonds and almond extract.
  10. Roll out the pastry and cut out rounds with a 3 ½ inch / 9 cm cutter and use to line bun trays. These usually come with 12 cups and you should have at least 24-30 rounds of pastry., so you will need at least 2 trays.
  11. Put a teaspoonful of mincemeat in each pastry round and top with frangipane, taking care to seal the edges of the pastry.
  12. Sprinkle each tart with flaked almonds.
  13. Bake for approximately 20 minutes in the pre-heated oven until well risen and golden brown.
  14. Leave in tins for a few minutes and then remove to finish cooling on a wire rack.

Equipment you will need to make Gluten Free Mince Pies with a Frangipane Topping

As well as the usual kitchen equipment make sure you have a 3 ½ inch / 9 cm cutter, some bun trays and wire racks.

Gluten Free Mince Pies with a Frangipane Topping

Recipe by Scones Plus MoreCourse: SnacksCuisine: BritishDifficulty: Easy
Servings

24

servings
Prep time

25

minutes
Cooking time

20

minutes

Ingredients

  • Pastry
  • 7 ounces / 200 grams / 0.9 cups gluten free plain white flour (I use Doves farm)

  • 1 ounce / 30 grams / 0.125 cup soya flour

  • 1 ounce / 30 grams / 0.125 cup caster sugar

  • 4 ounces / 110 grams / ½ cup butter

  • Cold water to mix – approximately 4 tablespoons

  • Frangipane Topping
  • 4 ounces / 110 grams / ½ cup softened butter

  • 4 ounces / 110 grams / ½ cup caster sugar

  • 2 large eggs

  • 4 ounces / 110 grams / ½ cup ground almonds

  • ½ teaspoon almond extract

  • 2 – 3 ounces / 55 – 85 grams / ¼ – ⅓ cup flaked almonds

  • Filling
  • 2 one pound jars of gluten free mincemeat (I used a shop bought jar – see my notes on this above)

Directions

  • Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  • Sieve the flours and sugar into a mixing bowl.
  • Add the butter cut into small pieces.
  • Rub the butter in until the mixture resembles fine breadcrumbs.
  • Mix to a dough with cold water ( I needed 4 tablespoons).
  • Leave to rest while you make the frangipane topping.
  • To make the frangipane cream the butter and sugar together until light and fluffy.
  • Add the eggs one by one, beating well after each addition.
  • Fold in the ground almonds and almond extract.
  • Roll out the pastry and cut out rounds with a 3 ½ inch / 9 cm cutter and use to line bun trays. These usually come with 12 cups and you should have at least 24-30 rounds of pastry., so you will need at least 2 trays.
  • Put a teaspoonful of mincemeat in each pastry round and top with frangipane, taking care to seal the edges of the pastry.
  • Sprinkle each tart with flaked almonds.
  • Bake for approximately 20 minutes in the pre-heated oven until well risen and golden brown.
  • Leave in tins for a few minutes and then remove to finish cooling on a wire rack.

Storing Gluten Free Mince Pies

You can freeze these mince pies either cooked or uncooked. If you freeze them uncooked allow them to thaw before you bake them.

My Christmas Recipes

I’m starting to build up quite a lot of Christmas recipes now – not surprising really as I love to bake at Christmas – so please take a look at these if you need some more Christmas baking inspiration.

Happy Baking!

Tanya

2 Comments

  1. Sheila Morrison

    Hello
    When are opening again?
    Will you be doing other gluten free options?
    Can’t wait
    Thank you

    • Hello Sheila,
      Tanya doesn’t have direct access to these comments – I pass them on to her. If it’s about the tea rooms it’s probably best to phone her at the tea rooms.
      Thank you
      Graeme (I run the tech side of the blog and website for her)

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