Make the pastry using the rubbing in method and bind with the egg yolk and a little water if necessary. Use 2/3 to line the base and sides of a fluted flan tin. Lin the pastry base with a layer of the mincemeat. Next, make up the almond layer by mixing together the ground almonds, 80g icing sugar, lemon zest, vanilla and egg to a smooth cake mixture. Pour this mixture over the mincemeat and even out. Roll out the remaining pastry, cut into strips and lay onto the tart in a lattice design. Bake in the oven at 200`c for 30-35 minutes or until golden brown and cooked. Serve dusted with the extra icing sugar.

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