The traditional mince pie recipe gets an update here thanks to Shay Cooper, with the addition of sweet, financier batter. This lends the bake with a satisfying crunch, sure to impress all your Christmas guests. Keep a batch in an air-tight container for those unexpected visitors. Also take a look at our mince pie taste test to see how supermarket brands compare with local artisan bakers.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Start by making the pastry. Combine the flour and sugar, then create a well in the centre of the mix. Slowly fold in the butter until the mix is crumb-like. Add the eggs and work gently until the mix becomes smooth. Set aside
500g of plain flour
250g of caster sugar
250g of butter
2 large eggs
To make the batter, place the sugar, ground almonds and flour together in a food processor with a whisk attachment, and mix on slow speed. Gradually add the egg white. Set aside
225g of caster sugar
90g of ground almonds
180g of plain flour
7 egg whites
Meanwhile heat the butter in a pan until it begins to change colour to a shade of hazelnut brown. When the butter has changed colour, pass it through a clean piece of linen or tea towel to remove any impurities
225g of butter
While the butter is still warm, add it to your batter mix in a slow trickle until it is fully incorporated. Leave to chill
Preheat the oven to 180°C/gas mark 4
Roll out the sweet pastry to a thickness of about 3mm, cut into disks and place in floured tart tins. Blind bake in the oven for around 10 minutes until pastry is cooked and crisp. Leave to cool on a wire rack
Once the pastry is cool, stir the brandy and nuts into the mincemeat. Half fill the tarts with the mincemeat mix. Top with some of the financier batter and smooth over with a palette knife
1 dash of brandy
2 2/3 handfuls of chopped almonds
2 jars of Organic mincemeat
Return the tarts to the oven and bake for 12 minutes until the financier batter is golden brown and cooked throughout. Serve with a dollop of crème fraîche
1 dollop of crème fraîche
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.