Instructions: Set the oven at Gas Mark 6 400 degrees F 200 degrees C.

Turn the pastry on to a floured work surface and roll out to a circle large enough to line the base and sides of the flan tin.

Neatly press the pastry into the tin and prick the base lightly with a fork.

Line with greaseproof paper fill with baking beans and bake the flan "blind" for 10 to 15 minutes.

Remove the paper and beans and bake for a further 5 minutes.

Put the cranberries in a pan with one tablespoon water the sugar and cinnamon.

Simmer gently for 5 to 6 minutes until tender.

Stir in the mincemeat then spoon into the flan case.

Make a pastry lattice for the top by rolling out some puff pastry trimmings thinly or use the leftover shortcrust pastry.

Set the oven at Gas Mark 7 425 degrees F 220 degrees C.

Bake the tart for 15 minutes then brush with lightly beaten egg white.

Sprinkle with caster sugar and return to the oven set at Gas Mark 5 37; degrees F 190 degrees C for a further 10 to 15 minutes until golden brown.

Unmould the tart

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