Blend the butter, flour and almond meal in a food processor until the butter has disappeared. Pulse in the sugar and half of the orange zest. Add the orange juice and keep whizzing until a rough dough comes together.
Tip onto the bench then press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 minutes. It can be chilled for up to 3 days or frozen for much longer.
Scatter some flour on to worktop. Roll out the dough to about 2mm. Using an 8cm cutter cut out 24 circles and put into 2 x 12 hole cupcake tins.
Preheat the oven to 200 degrees C.
Mix cranberries and mincemeat then spoon in to cases. Scatter with slivered almonds.
Bake for 18-20 minutes until the pastry and almonds are golden.
Dust lightly with icing sugar.
Add the remaining orange zest and 2 teaspoons of icing sugar into creme fraiche and mix. Add a dollop on to each tart when serving.