Spiced Orange Frangipane Mince Tarts

Lightly grease 18 holes of 2 standard muffin trays.

Preheat the oven to 170°C fan bake.

Frangipane: Stir the butter, both sugars, mixed spice and the zest together until smooth. Beat in the almonds and egg.

Roll each piece of pastry out slightly thinner on a floured bench. Cut 9 circles out of each sheet, then gently press into the holes of the tins. Chill until firm.

To assemble: Peel the apple, then grate on the coarse side of a box grater. Squeeze out excess juice. Add to the mincemeat along with the liqueur.

Place a tablespoon of mincemeat in each tart. Top with a spoonful of frangipane then a scattering of almonds. Bake for 20–25 minutes until puffed and the pastry is crisp and golden.

Dust with icing sugar and serve warm or at room temperature with a dollop of mascarpone. Makes 18