Mince pies with iced frangipane

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out the pastry on a floured surface. Press out 12 circles with a 8cm cutter and use to line a 12-hole mince pie or bun tin. Spoon 1 tbsp mincemeat into each pastry case.
2. In a bowl, cream butter with caster sugar until light and fluffy. Gradually add 1 egg and 2 tsp rum. Fold in plain flour and ground almonds.
3. Spoon onto the pies and bake for about 25-30 minutes, until golden. Cool on a wire rack.
4. Mix icing sugar with lemon juice, then drizzle over the pies. Decorate each with a dried cranberry.