You will need a 24-hole mini muffin tray.

To make the pastry place the flour, sugar and butter into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the egg yolk and water to the mixture and using a cold knife stir until the dough binds together; add more cold water, a teaspoon at a time if the mixture is too dry.

Wrap the dough in cling film / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll out to the thickness required – about the thickness of a €1 coin.

Using a pastry cutter slightly larger than the holes on your muffin tray, cut out 24 circles and line each muffin hole.

For the almond paste, mix all the ingredient together until you get a smooth paste.

To assemble, spoon a scant teaspoon of mincemeat into each of the lined muffin holes and cover with the almond topping.

Pre-heat an oven to 160 degrees/gas 3 and bake for 15 minutes until golden brown. Allow to cool slightly in the tin and remove. Dust with icing sugar and serve.

The little tartlets can be prepared in advance and kept in the fridge or freezer until needed. They can be cooked from frozen.