To make the pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine bread crumbs. With the processor’s motor running, add the egg yolk and water and process until the mixture comes together and forms a ball. Turn out onto a lightly floured surface, flatten the pastry into a disc shape, wrap in clingfilm and refrigerate for 30 minutes.
Meanwhile, make the Frangipane. In a standing mixer, beat the butter and sugar until pale and creamy. Beat in the egg and the almond essence. Stir in the almonds (leave some to sprinkle on top at the finish) and the flour.
To assemble, line the muffin tins with crosses of baking paper strips. This cunning ploy will allow you to remove the tartlets painlessly. Using your fingers, make little tart bases in the muffin tins by lining each one with about
Prick the pastry in each case with a fork, and blind