Frangipane – that glorious, sticky, rich almond scented paste combined with the deep flavour of Mincemeat, enveloped by layers of butter puff pastry.

It looks like a confection, but is easier than pie. Served hot, warm or cold, alone or with cream or ice cream, it is about the most flattering thing you can do to a packet of butter puff pastry. I say butter puff pastry because the non-butter stuff isn’t very nice. If you’re going to buy pastry, make it the good stuff, hey?

First, the Frangipane. Cream 65g butter and 65g sugar until fluffy.
Gradually add 1 beaten egg and 2 tsp Rum.

Fold in 1 tbsp flour and 65g ground almonds.

Set aside. Only dip your finger in to test it a few times.

Take a 450/500g pack of butter puff pastry and roll it out into a large rectangle then slice it in half lengthways. Cunningly size it so that one half fits on to your baking sheet.

Lightly dust the baking sheet with flour and go ahead and lay one half on to it.

Fold the remaining half of pastry in half again and make 1″ cuts into the fold.

Return to the half on the baking sheet and, leaving a 1″ border all around, spread out the mincemeat.
Evenly spoon the Frangipane mixture on top.
Brush the 1″ border with milk.

Open up the half that you made slits in and lay on top of the Frangipane and mincemeat.
Lightly press the two together, brush the top with a little more milk and trim all edges with a sharp knife – this will make quite a difference in allowing the pastry to rise.

Bake for 25-30 mins. It may take longer than this to cook, but puff pastry can burn easily, so it’s worth being on your guard.

Once puffed and bronzed, ( and because you had to repair FourArm’s head attachment and were therefore unable to get to the oven whilst the timer screamed at you, it may be more bronzed than you anticipated) let it sit for 5-10 mins, then dust with icing sugar. The icing sugar is great at hiding the bits that might catch. In my defence, it looks much darker in this picture than it did in reality.

Serve hot, warm or cold. All three temperatures change the character of the dessert – all are delish. It was less rich when it was cold, weirdly. So easy to do and such a delight to eat.

Obviously, you don’t have to use Mincemeat; you could slice peaches or apricots on to the pastry and cover it with the frangipane – even a layer of raspberry jam if you wanted a Bakewell tart vibe.

PRINT THIS RECIPE (opens in a new window)

1 x 450/500g packet butter puff pastry
1/2 jar Mincemeat - homemade or shop bought
Frangipane:
65g softened unsalted butter
65g caster sugar
1 large egg
2 tsp Rum
1 tbsp plain flour
65g ground almonds
Milk, to seal and glaze the pastry with.

To make the Frangipane:
Cream the butter and sugar until fluffy.
Gradually add the egg and Rum.
Fold in the flour and almonds.
Set aside.

To assemble.

Heat the oven to GM7.
Roll the pastry out to a large rectangle and cut in half lengthways.
Place one half on a lightly floured baking sheet and, leaving a 1″ border all around, spread out the mincemeat.
Evenly spoon the Frangipane mixture on top.
Brush the 1″ border with milk.

Fold the remaining half of pastry in half again and make 1″ cuts into the fold.

Open the pastry up again and lay on top of the Frangipane and mincemeat.
Lightly press the two together, brush the top with a little more milk and trim all edges with a sharp knife – this will make quite a difference in allowing the pastry to rise.
Bake for 25-30 mins. It may take longer than this to cook, but puff pastry can burn easily, so it’s worth being on your guard.

Once puffed and bronzed, let it sit for 5-10 mins, then dust with icing sugar.

Serve hot, warm or cold. All three temperatures change the character of the dessert – all are delish.

*Obviously, you don’t have to use Mincemeat; you could slice peaches or apricots on to the pastry and cover it with the frangipane – even a layer of raspberry jam if you wanted a Bakewell tart vibe.*