Cranberry, Orange and Almond Tarts

Directions
Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 200 degrees C.
5. Mix cranberries and mincemeat then spoon in to cases. Scatter with slivered almonds.
6. Bake for 18-20 minutes until the pastry and almonds are golden.
7. Dust lightly with icing sugar.
8. 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.