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Mincemeat tarte amandine

Mary Berry from Great Food Live
Mary Berry's large mincemeat flan has a delicious almond filling, soft icing and sprinkling of flaked almonds encased in crisp buttery pastry

Mincemeat tarte amandine

Method

1. Preheat the oven to 190C/gas 5. Put a heavy, flat baking tray in the oven to heat.

2. To make the pastry: either place the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar. Alternatively measure the flour, butter and sugar into a food processor and process until it reaches breadcrumb consistency. Add the egg and water. Process or mix by hand until the mixture just holds together.

3. Roll the dough out very thinly on a floured surface and use to line a 28cm flan tin in a very thin layer. There will be ample pastry. Prick the base of the pastry using a fork.

4. To make the filling: process the butter and sugar until creamy; add the eggs and blend. Add the ground almonds and almond extract and process until incorporated.

5. Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top.

6. Sit the tart tin on the hot baking sheet, and bake in the preheated oven for about 30-40 minutes until the pastry is crisp and golden brown.

7. To finish the tart: mix the icing sugar and lemon juice, adding water to make a pouring consistency. Spread over the tart and sprinkle with flaked almonds. Put it on a baking sheet and place in the oven at the same temperature for about 5 minutes.