Frangipane Mince Pies

If you try making these in little moulds, you’ll drive yourself mad. But if you’ve already got a batch of tiny pies and another of manger-shaped ones, it’s a good idea to make a third that are the size of real, grown-up mince pies. These are no light, airy mouthfuls, but dense, almondy, buttery mounds – rather like a Christmas version of Bakewell tart, now I come to think of it. And indeed there’s nothing stopping you from making this in a 26cm quiche mould to make one sliceable Bakewellian