https://www.copymethat.com/r/4nd8autf01/richard-bertinets-frangipane-mince-pies/
148140093
cvl5s38
4nd8autf01
2024-11-13 09:15:50
Richard Bertinet's Frangipane Mince Pies
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Ingredients
- subheading: For the luxury mincemeat:
- 4 medium bramley apples
- Zest and juice of 3 lemons
- 400g raisins
- 400g currants
- 200g sultanas
- 500g suet
- 1kg light soft brown sugar
- 100g candied orange peel, finely chopped
- 50g blanched almonds, chopped
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 125ml brandy
- 100ml Grand Marnier or other orange liqueur
- subheading: For the mince pies:
- 700ml/2 x 350ml jars of luxury mincemeat (see above)
- Flaked almonds for decorating
- Icing sugar to dust
- subheading: For the Crème d’Amande:
- 150g unsalted butter, at room temperature
- 150g caster sugar
- 150g ground almonds
- 40g plain flour
- 2 medium free-range eggs, beaten
- 1½ tbsp rum or brandy
- subheading: For the sweet pastry:
- 350g plain flour, plus extra to dust
- 125g caster sugar
- ½ tsp salt
- 125g butter, straight from fridge, plus extra for greasing
- 2 medium free-range eggs and 1 yolk
Steps
Directions at deliciousmagazine.co.uk
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