Christmas mini pies with frangipane cream

• soft seedless plums↗100g g

  finely chopped (optional)

• armagnac or brandy↗1 ст. л. tbsp

  (optional)

• ready-made Christmas filling450g g

  or quickly prepared homemade Christmas filling (see “Suitable for” below)

• plain flour↗280g g

  plus extra for dusting

• cold unsalted butter↗140g g

  cut into small cubes

• golden fine sugar↗4 ст. л. tbsp
• large egg1

  beaten

• soft unsalted butter↗140g g
• golden fine sugar↗140g g
• flour with baking powder85g g
• ground almond↗100g g
• large eggs↗2

  beaten

• almond extract↗½ ч. л. tsp
• almond flakes↗жменя
• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   In a large bowl sift the flour together with ¼ tsp salt. Add the cold butter and rub it with your fingers until the mixture resembles fine crumbs.

2. 2

   Add the sugar and mix, then gradually pour in the beaten egg, constantly stirring with a fork to avoid dry or overly wet spots. Knead the dough by hand until smooth. If desired, use a food processor: briefly pulse the butter, flour and salt, then add the sugar and egg. Shape the dough into two discs, wrap in cling film and chill for 30 minutes.

3. 3

   Preheat the oven to 190 °C (170 °C with convection, gas mark 5). In a bowl combine the sliced plums with the armagnac and add to the Christmas filling, set aside. Roll out the dough on a lightly floured surface to a thickness of 3 mm, cut circles 7.5–8 cm in diameter and carefully place them into two 12‑well, shallow, non‑stick tart tins.

4. 4

   For the frangipane cream, beat the soft butter with the sugar using a wooden spoon, then add the flour, ground almond, eggs, almond extract and a pinch of salt, beating until smooth.

5. 5

   Spoon the Christmas filling into the tins (about 1 tbsp per each). Then evenly spread the frangipane cream, smoothing it to the edges with a spatula. Sprinkle with almond flakes. If needed, freeze for up to 1 hour.

6. 6

   Bake for 25 minutes at room temperature (or 30 minutes if the pies are frozen), until they turn golden, rise and the crust edges are not soft. Let cool in the tins for 10 minutes, then transfer to a wire rack. Before serving, dust with powdered sugar. Store in an airtight container for up to three days in the refrigerator.