This is such a nice, light Christmas dessert if you don't fancy Christmas pudding. I look forward to making this every year and it's a lovely change from mince pies. I've included a pastry recipe but you could use readymade shortcrust pastry.
200g plain flour
100g cold butter, cubed
60g golden caster sugar
1 egg, beaten
2 dessertspoons of cold water, or as needed
100g homemade or shop bought mincemeat
150g soft butter
150g golden caster sugar
3 large eggs, beaten
140g ground almonds
100g icing sugar
2 or 3 tablespoons orange juice
flaked almonds, for scattering on top
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Preheat the oven to 200 degrees C. Lightly butter a loose-bottom 22cm fluted pastry tin.
Pastry: Place the flour and cubes of cold butter in the bowl of a food processor and mix for 10 to 15 seconds (or rub the flour and butter together with your fingertips until it looks like breadcrumbs).
Add the sugar, beaten egg and 1 dessertspoon of water. Blend together, adding more water if necessary until it forms a dough. Roll out on a floured surface and line a loose-bottom 22cm fluted pastry tin. Prick the pastry base with a fork, then place in fridge while you make the filling.
Almond Filling: Cream the softened butter and sugar together until fluffy. Gradually add the beaten eggs and ground almonds.
Spoon the mincemeat over the base of the pastry shell. Top with an even layer of the almond mixture. Bake for 35 minutes, or until golden brown in colour and slightly firm on top.
Glaze: Mix the icing sugar and orange juice together until well blended. Pour over the top of the tart and let it soak in. Scatter the almonds evenly over the top and place back in the oven for 10 minutes to toast the almonds.
Allow to cool a little before removing it from the fluted tin. Serve warm with whipped cream or vanilla ice cream.