Preheat your oven to 180ºC.

Make the pastry: Rub the butter into the flour until it resembles breadcrumbs.  Stir in the ground almonds and sugar, then add the egg yolks and water and bring together with your hands to form a paste.  Wrap in cling film and chill for 20 minutes.

Roll out thinly and cut into circles just larger than the holes of your muffin tins.  Line all 24 holes and trim off any excess pastry.  Chill in the fridge until required.

For the Crumble Topping: Rub the butter into the flour and ground almonds - don't worry if there are still a few lumps of butter.  Stir through the sugars and cinnamon and set aside.

For the Frangipane Topping: Cream together the butter and sugar in a bowl until light and fluffy.  Whisk in the eggs, then stir through the flour, ground almonds and almond extract.

To assemble, put 1 dessert spoon of mincemeat into each pastry case.  Top 12 cases with crumble topping and 12 with frangipane.  Place in the oven (ideally with frangipane tray on top shelf, crumble tray on bottom shelf), and bake for 15-20 minutes or until golden brown and frangipane sponge is firmly set.

Serve immediately, or else freeze in their trays, then transfer to freezer bags.  Defrost and refresh for 5 minutes in the oven before serving.