For the pastry:

• Plain flour 175g
• Salt a pinch
• Chilled butter 90g
• Egg yolk 1
• Cold water 4 tsp

For the mincemeat:

• Mincemeat 200g
• Flaked almonds 50g, plus extra to garnish

For the frangipane:

• Unsalted butter 100g
• Ground almonds 100g
• Caster sugar 100g
• Plain flour 25g
• Egg 1 large
• Rum 2 tbsp

1. For the pastry: place the flour and salt in a large bowl. Using clean hands, rub the butter into the dry ingredients.
2. When crumb consistency, mix the egg yolk and cold water into the flour using a small knife, then bring the ingredients together using your hands. Wrap the pastry in clingfilm and leave to rest in the fridge for 20-30 minutes.
3. For the mincemeat: in a bowl, mix the flaked almonds into the mincemeat.
4. Using a 7cm pastry cutter, stamp out 18 tart bases and place in a greased muffin tin. Put 1 heaped tsp of mincemeat mixture into each base.
5. For the frangipane: beat the butter until very soft using an electric whisk, then gradually add the ground almonds and sugar. Mix in the flour, followed by the egg and rum.
6. Preheat the oven to 180° / gas 4. Spoon 2 tsp of the frangipane on top of the mincemeat in each base, then sprinkle with a few flaked almonds. Bake the frangipane mince pies for 15-20 minutes until golden and risen.