Roll out the pastry on a lightly floured
surface and stamp out 12 roughly 8cm
circles – you might need to re-roll the
trimmings. Press into the holes of a
12-hole bun tin. Add a few tsp of the
mincemeat to each pastry case.
Whizz the cake, ground almonds,
caster sugar, butter and egg in a food
processor until smooth. Transfer to a
bowl, then stir in the candied peel and
marzipan. Divide between the tarts and
scatter over the flaked almonds. You can
cover and chill the unbaked tarts for up to
a day, or freeze for up to 3 months.
Heat oven to 200C/180C fan/gas 6.
Bake the pies for 20-25 mins until golden.
Remove from the oven and dust with
icing sugar. When cool enough, lift
from the tin.