Instructions

1. Mix together the frangipane cream, set aside.
2. Unroll the pastry. With a pastry cutter or a narrow mug, stamp out circles (about 6 cm in diameter) and place these onto a baking sheet, lined with baking paper.
3. Put another, 4cm in diameter, mug or cutter in the middle of the pastry circles, and gently push down to create a 1cm rim. Brush the rim with egg (if used).
4. Using a fork, prick the inner circles a few times, then spread a small spoonful of frangipane evenly, up to the rim. Repeat with a spoonful of mincemeat on top of the frangipane.
5. Rest the baking sheet in the fridge for 15 minutes.
6. Turn the oven on to 190°C.
7. Take the baking sheet out of the fridge and bake the tartlets for 15- 20 minutes, until golden brown.
8. Let them cool on a wire-rack before dusting with icing sugar.