Does frangipane have gluten in it?

Frangipane is always heavily based on ground-almonds, so the use of gluten free flour in place of gluteny flour does not have much bearing on the end bake. Plus this pastry is my best yet (a twist on my popular gluten free shortcrust pastry) and the ground almonds worked into it create a really magic texture.

What are mincemeat tarts made of?

This Christmas treat, when served in its native England, features a buttery crust filled with a sweet mixture of brandied minced fruit — apples, raisins, and candied peel — plus in its most traditional form, chopped beef .

What flour can celiacs not eat?

Avoid all products with barley, rye, triticale (a cross between wheat and rye), farina, graham flour, semolina, and any other kind of flour, including self-rising and durum , not labeled gluten-free. Be careful of corn and rice products.

What's the difference between almond paste and frangipane?

Another difference between frangipane and almond paste and marzipan is the ingredients. In addition to almonds and sugar, frangipane contains eggs, butter, and flour . French-style frangipane also requires milk to prepare a custard, which is then mixed with ground almonds. Frangipane has a very soft consistency.

What is the difference between mince pie and mincemeat pie?

All About Mincemeat: The Fabulous Filling for Mince Pies If you are wondering what the difference is between a mince pie and a mincemeat pie, wonder no more— they are the same thing .

What was traditionally put in mince pies?

Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg .

Why are mince pies called mince pies when there is no meat in them?

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game . Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

What is frangipane filling made of?

Regardless of its murky origins, Frangipane, "Crème d'Amande" in French, or Almond Cream, is made from only 5 ingredients: butter, sugar, eggs, ground almonds and flour . It's beaten together to create a smooth, creamy almond filling.

Is there gluten in Almond Flour?

Yes, pure, 100% ground almond flour is gluten-free . Almond flour, sometimes called almond meal, is made from finely-ground almonds (with or without their skins), which are naturally gluten-free.

Do Pop Tarts contain gluten?

Pop tarts are NOT gluten-free . They are made with wheat flour.

Is almond filling gluten-free?

A. Yes! Almond Paste and Marzipan are both gluten-free . Pursuant to FDA guidelines, any product containing less than 20 PPM (parts per million) of gluten are in fact gluten-free.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (2024)

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Frangipane Mince Pies Tart has all the flavours of Christmas in one glorious orange-pastry tart, filled with fruity mincemeat and topped with almond Frangipane sponge. Optional dairy free.

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Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (1)

Christmas flavours in one glorious Frangipane Mince Pies Tart

Christmas isn’t Christmas without mincemeat in pastry… But the humble mince pie is about to go up a level with this glorious Frangipane Mince Pies Tart. Think all the flavours of a traditional Christmas… Boozy mincemeat… Citrus… Almond… Cranberries, dried fruits, nuts and rich buttery pastry… All packed into one delicious tart.

And because it’s a big tart, these Frangipane Mince Pies come as slices or wedges, which means more yummy filling in each bite. Indeed, mincemeat frangipane tart is one of those perfectly delicious ways to use Christmas mincemeat without resorting to the ever-predictable pastry-topped pie.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (2)

What are Mince Pies?

Mince Pies are one of those uniquely British Christmas treats with a bit of a history that I have written about previously. And if you are not from the UK, you will be forgiven for thinking it is a pie made with minced meat… But while it shares a pastry case, that’s where the similarity ends.

The traditional British Mince Pie is in fact a sweet treat… A crisp pastry base filled with spiced and often boozy ‘mincemeat’ (a preserve of sweetened dried fruit, citrus and spices).

Mince pies are traditionally capped with pastry either completely or partially with a pastry star. But they are also utterly delicious with a Cinnamon Crumble Topping and of course topped with Frangipane in tart-form too.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (3)

What is the best mincemeat to use in a Christmas Frangipane Tart?

In the UK, Christmas mincemeat is easy to find in jars in supermarkets. They do vary significantly in quality and price. Although price isn’t always an indicator of best quality, I would always advise buying one which is packed full of a good variety of juicy fruit and not just bog-standard currants, raisins and suet.

Actually… I go one stage further. I absolutely recommend that if you have time, you should make your own mincemeat… whether you plan to make a Frangipane Mince Pies Tart or anything else. Making your own gives you full control over the fruits and nuts you include, the spice level, whether or not you want to use suet (I personally hate the texture of the stuff) and whether, how much and what type of booze (or not) you add.

My extra fruity, deliciously boozy recipe for Best Christmas Mincemeat without Suet offers a fabulous base-recipe that can be made from start to finish in about 40 minutes. And the accompanying blog post for the recipe will give you the low down on how to adapt it to make it your very own… Whether you are gluten free, dairy free or vegan.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (4)

What is Frangipane?

The exotic-sounding ‘Frangipane’ is one of our favourite sponge-toppings at GFHQ. Made with ground almonds and almond extract, it is as aromatic as it is nutty, subtly-sweet, soft and delicious.

Most often used in tarts and pastries, it is possibly best known as the filling for a Bakewell Tart. But while it sounds super-sophisticated and tricky by name, this almond-cream sponge is actually very simple to make.

In addition to these Frangipane Mince Pies and our rather epic Bakewell Tart, Gluten Free Alchemist also offers a delicious recipe for Cherry Frangipane Tart which we make every year during British cherry season. And an incredible Pear Frangipane Tart with Berry-Poached Pears. The recipe shared here has been updated from its original 2014 posting to give an improved (and more generous) Frangipane recipe.

Can I use the recipe to make individual Frangipane Mince Pies instead of a big tart?

Absolutely yes. Although I have made one larger, long rectangular Frangipane Mince Pies Tart that can be cut into individual oblong slices, it can equally be made as a round tart… Or as individual traditional mince pies.

If you want to make a tart like mine, I used this long rectangular flan tin. Alternatively, you can use a large round tart tin, a deep-fill muffin tin or an individual shallow tart tin.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (5)

What pastry can I use to make Frangipane Mince Pie Slices?

The best pastry to use for mince pie slices is a shortcrust. It should be crisp and simple, whilst leaving plenty of space for delicious fruit and frangipane filling.

If you are not gluten free, just use your usual favourite shortcrust recipe (with or without additional orange or almond).

If you are Coeliac or a gluten-avoider, don’t be scared to make your own pastry. It’s not as hard as you might think. And best of all… it tends to be really ‘forgiving’. So, if it does crack or break while you are transferring it to the tin, just ‘patch’ with a little extra pastry and some water (smoothed over with a wet finger). No one will ever know, because any ‘flaws’ will be covered with delicious filling. However, I do have a Step by Step guide for making Gluten Free Shortcrust Pastry that may help you…

The recipe given below is for a lovely, Christmassy Orange and Almond shortcrust pastry. It incorporates the zest of an orange and some juice to replace the usual water. I have no idea why, but adding citrus to gluten free pastry dough also seems to help its handling. But it also shouts Christmas and pairs perfectly with the fruity, rich mincemeat and almond frangipane.

This recipe uses a combination of rice flour, corn starch and ground almonds as the flour blend, which gives a lovely crisp finish. It also complements the other ingredients in the tart. However, the rice and corn flours can easily be subbed for your usual flour blend (although the pastry may be a little less ‘short’). Or alternatively, use all flour (no almonds) at the equal combined weight.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (6)

Can I make this Mincemeat Frangipane Tart dairy free or egg free or nut free?

It’s easy to make Frangipane Mince Pies dairy free with a simple sub of the butter for a good dairy free alternative block in the pastry and frangipane. Make sure that the Christmas mincemeat you buy is also dairy free or make your own using dairy free ‘butter’.

As far as eggs and nuts go however, things are a little trickier. Although both the pastry and mincemeat can be made nut free and egg free, the frangipane is rather reliant on both almonds and egg… In which case it may be safer to go for a traditional mince pie or a crumble tart.

If you can eat eggs and nuts other than almonds… there’s nothing to stop you subbing the ground almonds for an alternative nut of choice.

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (7)

How to eat Frangipane Mince Pies Tart

Frangipane Mince Pies Tart is delicious… The citrus hint in the shortcrust base marries beautifully with the sweet yet tangy alcohol-laced mincemeat. The soft, nutty sponge sits in complimentary harmony with the density of the fruit and snap of the pastry.

Have you made my Frangipane Mince Pies?

If you have… I’d love to hear from you. Leave a comment, rate the recipe, or let me know with a picture of your festive treat on social media (links at the top of the page).

For lots more Christmas inspiration, we also have a dedicated Christmas Index… Why not pop over and have a look? For everything else, Gluten Free Alchemist offers you a free on-line Recipe Book Index with everything photographed to help you scroll and drool…

Frangipane Mince Pies Tart (with Gluten Free Orange pastry) (9)

Other Christmassy Mincemeat treats…

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4.64 from 11 votes

Frangipane Mince Pies Tart (with Gluten Free Orange pastry)

All the flavours of Christmas in one glorious pastry tart, filled with fruity mincemeat and topped with almond Frangipane sponge. Optional dairy free.

Prep Time45 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Christmas, Dessert, Pudding, Sweet Treats

Cuisine: British, Gluten Free, optional dairy free

Keyword: almonds, frangipane, mincemeat, pastry, tart

Servings: 22 approx

Calories per serving: 310.3kcal

Author: Gluten Free Alchemist – Kate Dowse

Key equipment

Kitchen scales
measuring spoons
Mixing bowls
See Also
Toastbrot selber machen (himmlisch fluffig weich!) - DieCheckerin.de
electric whisk
mixing spoon/spatula
fork
flat-bladed knife
cling film
Rolling Pin
non-stick loose-bottomed tart tin(s)
fridge
sharp knife
Oven
baking paper
baking beans
zester/microplane/fine grater

Ingredients

Gluten free orange-almond pastry

120 g brown rice flour See NOTES re alternative flour blends/pastry
60 g corn starch (UK corn flour)
40 g ground almonds (almond meal)
¾ tsp xanthan gum
pinch fine sea salt
110 g unsalted butter (or DF alternative) cold cubed
60 g golden caster sugar
1 orange grated zest
1 large egg UK large – room temperature
1 to 1½ tbsp orange juice

Christmas Mincemeat filling

600 g Christmas Mincemeat good quality (or use home-made)

Frangipane

150 g unsalted butter softened
150 g caster sugar
1 tsp vanilla extract
1½ tsp almond extract
3 large eggs UK large – at room temperature
150 g ground almonds
55 g gluten free flour blend

Decoration

3 tbsp icing sugar mixed with a very tiny amount of water to drizzle or pipe
1 tsp icing sugar to dust

Instructions

Pastry

In a large bowl, mix together the flours, ground almonds, xanthan gum and salt.
Rub the butter cubes into the dry mix using finger tips until the mixture resembles coarse sand.
Add the sugar and finely-grated orange zest and stir to combine.
In a small bowl, beat together the egg and 1 tbsp orange juice.
Make a well in the centre of the dry ingredients and add the egg-juice mix.
Use a flat-bladed knife to blend the ingredients until they bind into a slightly sticky dough. If the mixture is dry, add a little extra orange juice (up to max ½ tbsp).
Using flour dusted hands, knead briefly to ensure an even texture.
There is no need to chill the dough, but it may benefit from 10 to 20 minutes wrapped in clingfilm to absorb the liquids and stabilise.
Method 1. Liberally dust a large sheet of baking paper or cling-film with corn starch/flour blend and roll the dough (dusting the top with flour to prevent sticking) to a size large enough to line the base and sides of the pie tin (if making more than one tart, split the pastry dough and roll each piece separately).
Using the rolling pin for support, carefully lift and transfer the rolled pastry into the tart tin(s), easing with fingertips into the tin snuggly. If there are any cracks, patch with a little dampened rolled pastry, sticking and smoothing with a wet fingertip.
Method 2. Alternatively – roll the pastry between 2 sheets of liberally flour-dusted clingfilm), before removing the top sheet of clingfilm and flipping the pastry over into the tin. Gently ease the pastry into the base and up the sides until it fits snuggly.
Try and remove the clingfilm, but if the pastry has stuck to the base, just pop the whole thing into the fridge for about half an hour and the clingfilm should then come away easily. (Repeat the process for any additional tart cases).
Trim the top of the pastry at the tin edge using a sharp knife and place in the fridge to firm-up for about half an hour.
Pre-heat the oven to 200 C/400 F/Gas 6.
Line your chilled, raw pastry cases with crinkled baking paper (see NOTES) and baking beans and blind-bake by cooking for 10 minutes, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
Remove the pastry case from the oven and leave to cool in the tin.

Mincemeat filling

Leave the pastry case in the tin, but once cool, spoon a generous layer of Christmas mincemeat evenly across the base. Set aside.

Frangipane filling

Preheat the oven to 190 C/375 F/Gas 5.
In a large bowl, use an electric whisk to cream together the butter, caster sugar, vanilla and almond extracts until light and fluffy.
Blend the eggs together in a small bowl with a fork.
Add the eggs a little at a time to the butter mixture, beating through with the whisk to fully combine between each addition.
In a separate bowl, mix together the ground almonds and flour.
Add this flour mix to the batter, gently folding through with a wooden/silicone spoon to combine.
Spoon the frangipane batter into the cooked tart base(s) on top of the mincemeat and spread evenly, smoothing the top.
Bake for 20 to 30 minutes (depending on the size of the tart) until the frangipane is set and golden. It should have a very slight wobble when cooked.
Leave to cool slightly before removing from the tin. and dusting with icing sugar.
If decorating with icing drizzle, the tart will need to be cold. Otherwise, simply dust with icing sugar and serve warm if preferred.
Serve warm or cold as it is or with custard/cream/ice cream/crème fraiche.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

This recipe makes one large round (10 inch) tart or a long (14 inch) rectangular tart + 6 small mincemeat-frangipane pies.

The recipe flour blend is a combination of brown rice flour, corn starch and ground almonds. This is felt to be a combination that gives the crispest texture. However, you can substitute the brown rice flour + corn starch for a usual gluten free flour blend (although the texture may vary). Gluten Free Alchemist blend B works well as a substitute blend.

To ‘crinkle’ the baking paper – cut a piece large enough to line the pastry case. Screw the paper up tightly and then unfold. Use to line the tart case. The crinkles will make it more flexible for shaping.

If making this recipe using mincemeat containing alcohol, remember it will therefore only be suitable for adults.

Nutrition

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© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist