Mincemeat & marzipan tart

A luxurious alternative to individual mince pies. SERVES 8 PREP 45min, plus overnight marinating, chilling and cooling COOK about 50min

FOR THE MINCEMEAT (to be made a day ahead)

• Finely grated zest and juice of 1 lemon

• 200g (7oz) raisins

• 200g (7oz) sultanas

• 125g (4oz) dried apricots, finely chopped

• 1/2tsp mixed spice

• 100g (31/2oz) soft brown sugar

• 100ml (31/2fl oz) brandy

• 2 eating apples, coarsely grated (skin on)

FOR THE PASTRY

• 175g (6oz) plain flour, plus extra to dust

• 40g (11/2oz) icing sugar, plus extra to dust

• Finely grated zest of 1 lemon

• 100g (31/2oz) unsalted butter, chilled and cubed

• 1 medium egg yolk

TO FINISH

• 200g (7oz) white marzipan

• 1 medium egg, beaten, to glaze

• Caster sugar, to dust

• Double cream, to serve

1 Start by making the mincemeat. Put the lemon zest and juice, dried fruit, mixed spice, sugar and brandy into a large non-metallic bowl. Stir in the grated apple, cover and set aside at room temperature for 24hr.

2 To make the pastry, put the flour, icing sugar, lemon zest, butter and a pinch of salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and 1tbsp cold water and pulse again until the pastry just comes together. Tip on to a work surface, bring together in a disc, wrap in clingfilm and chill for 30min.

3 Lightly flour a work surface and roll out the pastry. Use the pastry to line a 23cm (9in) loose-bottomed fluted tart tin. Chill for 15min.

4 Preheat the oven to 190°C (170°C fan) mark 5. Line the pastry in the tin with a large sheet of parchment paper, fill with baking beans and bake for 15min or until the pastry sides are set. Carefully remove the parchment paper and the baking beans and return the tin to the oven. Bake for a further 5min or until the pastry base is cooked through and feels sandy to the touch.

5 Meanwhile, empty the mincemeat into a sieve positioned over a bowl and press lightly to allow excess liquid to drain out.

6 To finish, spoon the drained mincemeat (discard the excess liquid) into the baked pastry case (still in the tin) and level. Lightly dust a work surface with icing sugar and roll out the marzipan until 3mm (⅛in) thick. Cut into 2cm (¾in) wide strips and lay on to the mincemeat in a lattice pattern. Trim the edges. Brush the marzipan with the egg to glaze, then dust heavily with caster sugar.

7 Return the tin to the oven for 25-30min or until the marzipan is golden. Leave to cool for 10min in tin, then take out of tin and put on to a serving plate. Serve warm or at room temperature with double cream, if you like.

GET AHEAD Make to end of step 4 up to 1 day ahead. Once pastry is cool, wrap in clingfilm (still in its tin) and store at room temperature. Complete recipe to serve.