Instructions: First make the pastry either by the usual rubbingin method by hand or measure the flour and butter into a processor and process until rubbed in.

Add the sugar and tnix for a moment then add the egg.

Process until the mixture just holds together.

Wrap the pastry in cling film and chill until firm.

Roll the pastry out on a floured surface and use to line a 280mm flan tin.

There will be ample pastry.

Prick the base of the pastry using a fork.

Next make the filling (no need to wash up the processor).

Process the butter and sugar until creamy add the eggs and blend then mix in the ground almonds and essence.

Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top.

Bake on the floor of the roasting oven for about 25 minutes or until golden and firm in the centre.

After about 10 minutes or when it looks a perfect golden slide the cold plain shelf above on the second set of runners to prevent the tart getting too brown

Bake on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 30 minutes.

When the pastry is golden transfer to the Baking on the grid shelf on the floor until firm.

Cover loosely with foil if necessary to prevent over browning.

To finish the tart make a glace icing the icing sugar and lemon juice adding water to make it a pouring consistency. Spread over the tart and sprinkle with flaked .iltnonds.

Put the tart on a baking sheet and slide on to the grid shelf on the second set of runners in the roasting for about 5 minutes to give a shiny top and to lightly colour the almonds.

Serve warm or cold.

The classic recipe has a layer of apricot jam underneath the almond mixture but I think the mincemeat gives it a christmas flavour instead. It freezes well too. Use a bought 500g pack of shortcrust pastry if time is short.

Serves 10

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