These are a lighter version of the traditional mince pie. I'm not a fan of mince pies but these make a lovely change.
You will need enough short crust pastry to make 12 tartlets.
2oz of butter
2oz of Caster sugar
1 Egg Beaten
1 tablespoon of flour
2oz ground almonds
2 drops of Almond extract
1oz of flaked almond (to decorate)
To make the filling , cream together the butter and sugar until light and fluffy, then add the egg and then the almond extract and beat well. Add the flour and ground almonds and mix until all combined.
Put pastry cases into bun tin then drop a little mincemeat into the bottom of each case, then spoon the creamed mixture on top of the mincemeat. There should be just enough. Bake in a preheated oven to 200deg C (180 fan oven, gas mark 6?) Bake for 20 mins or until frangipan top is cooked and golden. Allow to cool and then push a flaked almond into each before dusting lightly with icing sugar.
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