Serves 18

For the pastry:
1 x quantity of shortcrust pastry

For the filling:
275g mincemeat

For the frangipane:
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 tbsp plain flour
½ tsp almond extract

1. Follow steps 1-3 on p.79 to make the pastry. Use it to line 18 cups of a tartlet tin.
2. Fill each pastry case with one tablespoon of mincemeat.
3. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
4. To make the frangipane, beat together the butter and sugar until the mixture is light and
   fluffy. Add the eggs, one at a time, beating well after each addition.
5. Add the ground almonds, flour and almond extract and mix until combined.
6. Divide the frangipane amongst the lined cases and bake for 15-17 minutes or until golden. Allow to cool.
7. To finish, brush the top of each pie with some warmed apricot jam and sprinkle with flaked almonds.

Per serving: 268kcals, 15g fat (7.6g saturated), 30g carbs (13g sugars), 3.9g protein, 1.2g fibre, 0.134g sodium