Snowy mountain & Christmas tree tarts

Unroll the pastry from left to right. Keeping it on its paper, cut in half lengthways. Starting from one top corner, cut 9 triangles per piece, each measuring 7cm across the top or bottom, and 12cm at the sides (you should have a little pastry left over). Score a border 3mm in from each edge. Brush all edges with egg; chill briefly while you preheat the oven to 200˚C, gas mark 6.

Discard the paper and transfer the triangles to 2 baking trays lined with baking parchment. Spoon 1 heaped tsp mincemeat into the middle of each triangle, nudging the mincemeat slightly towards the borders. Scatter half of the triangles with the almonds (to make 9 almond trees) and bake all 18 for 10-12 minutes until crisp and golden. Set aside on a wire rack to cool completely.

Mix 75g icing sugar with the lemon juice until smooth. Drizzle or pipe over the almond-free tarts to create 9 snowy trees and mountains. Scatter gold stars over all the tarts (optional) and leave to set; dust with icing sugar before serving. The tarts will keep in an airtight container for a few days.