Almond Mincemeat Puff Pastry Tarts

Lightly dust a work surface with flour and unroll the puff pastry. Cut it in half lengthwise, then cut each strip into 6 equal pieces to make 12 squares. Working with one square at a time, fold it diagonally into a triangle with the folded edge facing you. Cut a narrow 0.5 cm border along the two open sides, stopping just before the cuts meet at the point. Unfold the pastry, brush the border lightly with beaten egg, then fold the far left corner across to the inner right corner and press gently to seal. Fold the far right corner across to the inner left corner in the same way to create a raised frame.

Arrange the shaped pastries on two parchment-lined baking trays. Spoon about 1 tsp mincemeat into the center of each tart and sprinkle with flaked almonds. Chill for up to 24 hours if making ahead, or bake immediately. Heat the oven to 210°C/190°C fan/gas 6 1/2. Brush the pastry edges with more beaten egg, then bake for 15-20 minutes, until puffed, crisp, and golden. Dust with icing sugar and serve warm, or cool completely before storing.