MINCEMEAT LATTICE TART

We love a mince pie but we think this lattice tart is even better — the surprise disc of marzipan inside makes it that bit special.

It’s based on an Austrian favourite called linzer torte and this is our version.

SERVES 6-8

200g (7oz) marzipan

500g (1lb 2oz) mincemeat

Milk, for brushing

Icing sugar, for dusting

Cream, to serve

FOR THE PASTRY

150g (5½oz) plain flour, plus extra for dusting

150g (5½oz) ground almonds

150g (5½oz) caster sugar

150g (5½oz) chilled butter, cut into cubes

Salt

1 egg, beaten

First make the pastry. Put the flour, almonds, sugar and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Add a pinch of salt and the egg and process again until it forms a ball of dough. Remove the dough from the processor — it will be very soft — and wrap it in clingfilm. Chill well.

Preheat the oven to 180°C/fan 160°C/gas 4 and put a baking tray in the oven to heat up. Remove the pastry from the fridge and divide it into one-third and two-thirds. Dust your work surface with flour and roll out the larger piece of pastry to line a

25cm flan tin. Dust your work surface with more flour and roll out the marzipan into a round that will fit inside the pastry. Cover the marzipan with the mincemeat. Roll out the remaining pastry and cut it into strips. Use it to make a lattice design on top of the mincemeat. Or if you like, cut out different shapes such as stars and use them to cover most of the mincemeat. Brush the pastry with milk. Place the tart on the baking tray in the oven and bake for about 30 minutes, or until the pastry is crisp and golden brown. Dust the tart with icing sugar and serve hot or cold, with some cream.