1

Process the flour, caster sugar and spread in a food processor until coarse crumbs form. With the motor running, gradually add enough iced water until the dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes.

2

Meanwhile, combine mince and lemon rind in a medium bowl. Combine the sugar and cinnamon in a small bowl.

3

Preheat the oven to 200°C. Lightly spray 18 holes of two 12-hole (2 tablespoon/40ml capacity) muffin tins. Roll the pastry between 2 sheets of baking paper until 3mm thick. Cut 18 x 6.5cm discs from the pastry, reserving any remaining pastry. Place discs in prepared tins. Spoon filling into pastry cases.

4

Roll the remaining pastry between 2 sheets of baking paper until 3mm thick. Cut 18 x 4.5cm stars from pastry. Press the stars onto the tarts. Brush with milk and sprinkle with the cinnamon mixture. Bake for 20 minutes or until the pastry is browned. Cool in pans.