Sift the flour, sugar and cinnamon
into a bowl and rub in the butter until it resembles breadcrumbs. Add
the ground almonds and bind with the egg yolk and milk to a soft,
pliable dough. Knead until smooth, wrap and chill for 30 minutes.
Preheat oven to 375oC/190oF/Gas
5. On a lightly floured surface, roll out the pastry and cut out 36
fluted rounds with a pastry cutter. Mix the mincemeat with the brandy or
rum and put a small teaspoonful in the bottom of each pastry case.
For the lemon sponge filling, whisk
the butter or margarine, sugar, flour, eggs, and lemon rind together
until smooth. Spoon on top of the mincemeat, dividing it evenly, and
level the tops. Bake for 20 to 30 minutes, or until golden brown and
springy to the touch. Remove and leave to cool on a wire rack.
For the lemon icing, sift the icing
sugar and mix with the lemon juice to a smooth coating consistency.
Spoon into a piping bag and drizzle a zig zag pattern over each tart. If
you are short of time, simply dust the tartlets with icing sugar.