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1
To make the pastry, measure the flour, butter and icing sugar into a food-processor bowl, then process until the mixture resembles breadcrumbs.
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2
Pour in the beaten egg and pulse the blade until the dough starts to form a ball.
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3
Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.
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4
To make the frangipane, put the butter and sugar into the unwashed processor and blenc until soft and creamy.
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5
Scrape down the sides, add the eggs and continue to process.
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6
Don't worry if the mixture looks curdled at this stage.
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7
Add the ground almonds, flour and almond extract, and mix briefly.
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8
Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles.
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9
Use to line the tins.
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10
Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture.
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11
There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins).
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12
Sprinkle a few flaked almonds on top.
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13
Bake in the preheated oven for 15 to 17 minutes, watching carefully.
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14
Remove from the tins and allow to cool a little on a wire rack.
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15
Dilute the apricot jam witha little lemon juice or water and bring to the boil.
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16
Brush each warm tartlet with glaze.
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17
Like traditional mince pies, these are best served warm.
