Mincemeat and almond tart

This is a rich dessert, ideal for a Christmas dinner party or lunch. For an everyday pudding you could use a little less mincemeat and add some stewed apple, which will give a lighter texture and flavour. SERVES 10 175g (6oz) butter, softened 175g (6oz) caster sugar 4 eggs 175g (6oz) ground almonds 1 tsp almond extract about 8 tbsp good-quality mincemeat PASTRY 250g (8oz) plain flour 125g (4oz) chilled butter, cut into cubes 60g (2oz) caster sugar 1 egg, beaten TOPPING 175g (6oz) icing sugar, sifted juice of ½ lemon 1-2 tbsp water 60g (2oz) flaked almonds SPECIAL EQUIPMENT deep 28cm (11in) loose-bottomed fluted flan tin 1 Make the pastry: put the flour into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then mix in the egg to bind to a soft, pliable dough. Wrap the dough in clingfilm and chill for about 30 minutes. 2 Roll out the dough on a lightly floured surface and use to line the tin. Prick the bottom with a fork. Cover and chill while preparing the filling. 3 Put the butter and sugar into a large bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and almond extract. 4 Spread the mincemeat evenly over the bottom of the pastry shell. Pour the almond mixture over the mincemeat. 5 Bake in a preheated oven at 190C (170C fan, 375F, gas 5) for about 40 minutes until the filling is golden and firm to the touch. Cover loosely with foil if it is browning too much. 6 Meanwhile, make the topping: stir together the icing sugar, lemon juice and enough water to make a thin glacé icing. Spread evenly over the tart, then sprinkle with the almonds. 7 Return to the oven for 5 minutes or until the icing is shiny and the almonds lightly coloured. Serve warm or cold. ➤