| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | Makes 12 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 494 |
| Fat | 25g |
| Saturates | 13g |
| Protein | 5.9g |
| Carbs | 62.2g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2. Place a large metal baking tray in the middle of the oven. Grease a 12-hole muffin tin.
To make the pastry, combine the all-purpose flour, corn flour, 100g icing sugar and sea salt in a stand mixer or food processor and gradually add 250g of the softened butter until the shortbread comes together.
Dust a clean surface with flour and roll the pastry out until 5mm thick. Cut out rounds a ½ cm larger than the muffin tin holes. Reserve the leftover pastry.
To make the filling, cream the rest of the softened butter and sugar in the bowl of a stand mixer until light and fluffy then add the flour, almonds, egg and extract to form a smooth batter. Place in a piping bag fitted with a plain nozzle.
Place a spoonful of the fruit mince into each pastry cup. Pipe the frangipane filling on top, then crumble or grate over the remaining pastry with a box grater.
Bake for approx. 25 minutes until the pies are golden and risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 minutes before transferring it to a cooling rack.
Dust with the rest of the icing sugar to serve. Store in an airtight container for up to two weeks once cold.
