Willie adds a touch of chocolatey goodness to his sister's mince pie recipe
1. Prepare the pastry by putting the flour and almonds into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs.
2. Sprinkle in the sugar and add the lemon zest, egg yolk and milk and pulse until the mixture starts to clump together. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry. Wrap the pastry in cling film and chill for 30 minutes.
3. Heat oven to 190°C. Roll the pastry on a lightly floured surface to the thickness of few millimetres. Using a 7cm fluted cutter, cut out 24 discs and line two 12-hole bun tins with them. Use a 6cm fluted cutter to cut 24 discs for the lids.
4. Make the mincemeat by putting the sultanas, raisins, currants and apricots in a food processor. Blitz until evenly chopped. Stir in the remaining ingredients.
5. Spoon 2 tsp of mincemeat into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc on top.
6. Bake for 12-15 minutes until golden brown and cool on a wire rack. Finish with a dusting of icing sugar.
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