Mince pie bakewell tarts

MAKES 12

For the Almond Pastry:

 175g plain flour, plus extra for rolling out

 25g ground almonds

 100g unsalted butter, chilled and diced

 Pinch of salt

 25g caster sugar

 1 medium egg, lightly beaten

For the Frangipane:

 50g unsalted butter, softened

 50g caster sugar

 1 medium egg, lightly beaten

 1 medium egg yolk, lightly beaten

 50g ground almonds

 20g plain flour

 Pinch of salt

For the Filling And topping:

 1 jar mincemeat

 50g flaked almonds

 50g icing sugar

1 Start by making the pastry. Tip flour and ground almonds into the food processor, add salt and butter. Pulse until pale and sand-like in texture.

2 Add the sugar and mix to combine. Add the lightly beaten egg and pulse until the dough starts to come together.

3 Tip on to a work surface and use hands to bring it together into a ball. Flatten into a disc, cover in cling film and chill for at least an hour until firm.

4 Meanwhile, prepare the frangipane filling. Cream the softened butter with caster sugar until pale and light with a wooden spoon. Gradually add the egg and egg yolk, mixing well. Tip the ground almonds and flour into a bowl and mix until smooth.

5 Lightly dust a work surface with plain flour and roll out the chilled dough to a thickness of no more than 2mm. Using a 10cm round pastry cutter, stamp out as many discs as you can from the dough. Gather the scraps together, re-roll and stamp out more.

6 Gently press the pastry discs into 12 to 15 7cm-mini brioche or deep individual tart tins. Place the tins on a baking sheet and chill for 20 minutes while you preheat the oven to 170C/Gas 3.

7 Place ½tsp of mincemeat at the bottom of each tart shell. Divide the frangipane evenly between the tarts, spreading to cover the mincemeat.

8 Sprinkle over the flaked almonds before baking for about 20 minutes until the frangipane and pastry are golden.

9 Leave the tarts to cool in the tins for 30 minutes. Transfer to a wire rack until cold. Dust with icing sugar before serving.