Put the flour in a food processor with the butter and whiz until the mixture resembles fine breadcrumbs.Add the sugar, orange rind and juice and pulse until the mixture just begins to come together.Turn out on to a floured work surface and knead lightly until smooth. Divide the dough into four, wrap and chill for at least 1 hour before using.

Preheat the oven to 190°C/170°C fan oven/Gas Mark 5. On a floured work surface, roll the pastry out thinly and stamp into rounds with a 6cm (2'Ain) cutter. Line 48 small, deep tartlet tins, about 3 cm (1 1/4 in) across the base and 2.5cm (1 in) deep, with the pastry. Place 1 teaspoon of mincemeat in each and put to one side.

To make the topping, very lightly whisk the egg white, then beat in the icing sugar and flour until stiff. Put a little topping on each pie and sprinkle with almonds. Bake in batches of 24 for 15 to 20 minutes or until the pastry is cooked and the topping and almonds golden. Leave in the tins for 10 minutes, then turn out on to a cooling rack.