Instructions: To make the mincemeat place all the ingredients in a bowl except for the brandy port and butter.

Add 1 tbsp each of the brandy and port.

Mix well cover and leave for at least 3 hours or overnight.

Put the mincemeat in a saucepan bring to the boil and simmer gently for 5 to 10 minutes or until it is thick and richlooking.

Stir in remaining brandy port and the butter. Cool for 1 hour.

To make the pastry place all the ingredients in a food processor and process until mixture resembles crumbs.

Add 2 tsp cold water to bind.

Turn pastry out on to a floured worksurface; knead lightly.

Roll out the pastry thinly and line a 115 x 340mm oblong fluted flan tin.

The pastry sides need to be 40mm deep: so pinch up the pastry above the level of the tin if necessary. (A 200mm round loosebottomed flan tin can also be used.)

To make the puree place the apples butter and orange juice in a saucepan.

Cover and cook gently on the simmering plate for 5 minutes or until beginning to soften.

Uncover and transfer to the boiling plate and cook briskly stirring for 1 to 2 minutes or until most of the liquid has evaporated.

Stir in caster sugar cool.

To make the crumble topping place all the ingredients except the sugar in a food processor and process to a crumble mixture. Add the granulated sugar.

To assemble the tart spread the mincemeat over the pastry then the apple puree and finally sprinkle with the crumble topping.

Place the tart tin on the floor of the roasting oven on the cooler righthand side.

Bake for 20 to 25 minutes or until golden brown. Slip the plain shelf underneath when lifting out loosebottomed tins.

Cool in the tin for 10 to 15 minutes then unmould leaving on the base of the tin to serve.

If you dont have enough time to make your own mincemeat use 450g goodquality ready made mincemeat and add a little brandy or port to the mixture.

Serves 6

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