Whizz the butter, flour and almonds in a food processor until the butter has disappeared. Pulse in the sugar and half of the orange zest. Add the orange juice and keep whizzing until a rough dough comes together. Tip onto worktop and press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins (can be chilled for up to 3 days, or frozen for much longer).
Scatter some flour on to worktop. Roll out the dough to about the thicknes off a £1 coin. Using an 8cm cutter, cut out 24 circles and put into 2 x 12 hole cupcake tins.
Heat oven to 200C. Mix cranberries and mincemeat, then spoon in to cases. Scatter with flaked almonds.
Bake for 18-20 mins until the pastry and almonds are golden.
Dust lightly with icing sugar. Add the remaining orange zest and 2 tsp of icing sugar into creme fraiche and add a dollop on to pie when serving.