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1
Make the pastry first by creaming the butter and icing sugar together until pale and fluffy.
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2
Add the salt and egg and mix well; add the flour and combine until the dough just comes together (if you overwork the dough, it will alter the crispness of the finished product).
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3
Turn out onto a floured bench and shape into a circle.
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4
Clingfilm and refrigerate the dough until firm.
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5
Dip it into flour, then place on a sheet of baking paper.
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6
Roll out to approximately 3mm thick, flour well, and leave to rest in the fridge for 20 minutes.
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7
Remove and, using a circle cutter, cut out the desired circle sizes you require.
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8
For the mince mix: combine all the ingredients and set aside.
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9
For the frangipane: cream the butter and sugar then fold in the remaining ingredients and combine well.
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10
Place into a piping bag and set aside.
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11
Preheat your oven to 180C.
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12
To assemble the tarts: line a tart tray with pastry discs, then 2/3 fill with the mince mix.
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13
Pipe a good dollop of frangipane on top then place in the oven until the frangipane turns a pale golden colour (approximately 15 minutes).
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14
If you wish, douse with a good splash of Amaretto when they come out of the oven.
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15
Allow to cool before eating.
