Place the flour, polenta, cinnamon and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Alternatively, mix together the flour, polenta and cinnamon in a large bowl. Add the butter and rub in with the finegrtips until the mixture resembles fine breadcrumbs. Stir in the sugar and orange rind.
Add the egg yolk and enough cold water to mix to a dough. Wrap in clingfilm and chill for 30 minutes.
Roll the pastry out gently between 2 pieces of cling-film to a thickness of 5 mm (¼ inch) and use a 6 cm (2½ inch) cutter to cut out 24 rounds, rerolling the trimmings as necessary. Use to line 2 x 12-hole mini-muffin trays, and patch any gaps with pastry trimmings.
Mix together the filling ingredients in a bowl, spoon into the pastry cases and crumble over any leftover pastry. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden.
Remove from the oven and leave to cool for a few minutes in the tins. Sprinkle with flaked almonds, then serve warm with a dusting of icing sugar and some brandy cream, if liked.