First make the pastry. Cube the butter and add to a large bowl with the flour, rub between your fingers to make bread crumbs, then stir through the icing sugar, whisk the egg yolks with 1 tbsp of water and stir through to make a dough, add a little more cold water if required to form a dough

Bring together and shape into a fat disc, wrap in cling film and rest in the fridge for 30 mins

Whilst that rests make the mincemeat. Add all of the mincemeat ingredients to a medium sized saucepan and heat gently to melt the butter and create a sauce with the sugar, fruit juice and spices

Allow to cool completely whilst you make a the frangipane. Beat the butter and sugar together until light and fluffy, beat in the egg, then mix through the ground almonds, orange zest, flour and almond essence.

Fill each case with 1-2 tsp of filling, top with a 1-2 tsp of frangipane, smooth to cover the mincemeat and top with flaked almonds

Bake for 16-18 minutes until golden. Allow to cool a little then remove from the tin. Dust with icing sugar and serve. Repeat with the remaining pastry, filling and frangipane.