Frangipane and Crumble Mince Pies

For the pastry:

• 350 g plain flour
• 230 g salted butter
• 90 g ground almonds
• 100 g caster sugar
• 2 egg yolks
• 1 tablespoon water
• ½ teaspoon freshly grated nutmeg
• 1 kg mincemeat (homemade is best; if shop-bought, stir in an extra tablespoon or two of brandy; check suet for vegetarian suitability)

For the crumble topping:

• 75 g plain flour
• 40 g ground almonds
• 95 g butter
• 25 g demerara sugar
• 25 g caster sugar
• 1 tablespoon flaked almonds
• ½ teaspoon ground cinnamon

For the frangipane topping:

• 100 g butter
• 100 g caster sugar
• 2 eggs
• 100 g ground almonds
• 1 tablespoon plain flour
• ½ teaspoon almond extract

1. Preheat the oven to 180ºC (fan 160ºC / gas mark 4).
2. Make the pastry: Rub the salted butter into the plain flour until the mixture resembles fine breadcrumbs. Stir in the ground almonds, caster sugar and the grated nutmeg. Add the egg yolks and the tablespoon of water and bring the mixture together with your hands to form a smooth paste. Wrap in cling film and chill for 20 minutes to firm up.
3. On a lightly floured surface, roll the pastry out thinly and cut circles slightly larger than the holes of your muffin or tart tins. Gently press the pastry circles into 24 holes, trimming any excess. Return the lined tins to the fridge while you prepare the toppings.
4. For the crumble topping: Rub the butter into the plain flour and ground almonds until you have a coarse crumb — some small chunks of butter are fine. Stir through the demerara and caster sugars and the ground cinnamon, then set aside.
5. For the frangipane topping: Cream the butter and caster sugar together in a bowl until light and fluffy. Beat in the eggs one at a time, then fold through the plain flour, ground almonds and the almond extract until smooth.
6. To assemble: Spoon about one dessert spoon of mincemeat into each pastry case. Top twelve of the cases with a generous crumble, pressing lightly so it sits well. Spoon the frangipane into the remaining twelve cases, filling them evenly.
7. Bake both trays in the oven for 15–20 minutes, rotating if necessary for even colour. If cooking two trays at once, place the frangipane tray on the top shelf and the crumble tray on the lower shelf. The pies are ready when the pastry is golden, the crumble is crisp and the frangipane sponge is set and springy to the touch.
8. Serve warm, or allow to cool. These mince pies freeze well in their tins — freeze until firm, then transfer to freezer bags. To refresh after freezing, defrost and warm for about 5 minutes in a hot oven to restore crunch and sponge texture.