Christmas Mince tarts with Frangipane

First make the pastry. Place flour, caster sugar and butter in food processor. Blitz until mixture resembles fine crumbs.

Add the egg yolks and pulse for approximately 20 seconds until combined. Add 1 tablespoon of water and process again.

The dough is ready when it just holds together when pinched. If necessary, add more water. Turn out onto a bench and gather into a ball.

Roll out to a rectangle 2 centimetres thick then cover with cling wrap and place in the fridge to firm up and allow the gluten to develop.

Whilst the pastry is chilling, make the frangipane. Place the butter and sugar in a large bowl and beat together until pale and fluffy. Stir in the eggs one at a time, then mix in the ground almonds and vanilla. Place in the fridge until you’re ready to use it.

Preheat the oven to 180C and grease muffin trays.

Roll out pastry to about ½ a centimetre then cut out 15 circles using a 12cm cutter (or cup). Gently press each bit of pastry into each hole.

Add one large spoonful of fruit mince and flatten leaving a ½ centimetre gap for the frangipane.

Place one large tablespoon of frangipane on top and smooth the top out slightly.            

Sprinkle with the slivered almonds and place in the oven for 15-20 minutes until golden brown.

Remove from oven and leave to cool before dusting with icing sugar.

Can be stored in an airtight container for up a week.