Neven Maguire's Cranberry & Chocolate Mincemeat Frangipane Tart

INGREDIENTS

For the Sweet Shortcrust Pastry:

• 175g Plain Flour
• 100g Butter, diced and chilled
• 50g Caster Sugar
• Pinch of Salt
• 1 Simply Better Free Range Corn Fed Egg, plus an extra yolk
• ½ Tbsp Simply Better Organic Irish Jersey Milk
• Zest of ½ Lemon

For the Frangipane:

• 150g Butter
• 150g Caster Sugar
• 3 Simply Better Free Range Corn Fed Large Eggs
• 150g Ground Almonds
• 2 Tbsp Plain Flour
• 1 Tsp Simply Better Organic Ground Cinnamon

For the Filling:

• 320g Simply Better Handmade Cranberry & Chocolate Mincemeat
• 25g Flaked Almonds
• Apricot Jam, to glaze
• A little lemon juice or water
• Icing Sugar, to dust

METHOD

1. To make the pastry, place the flour, butter, sugar and salt into a food processor and blend for 20 seconds. Add the egg yolk and cream and lemon juice and blend again just until the pastry comes together – do not overwork the dough or the pastry will be tough. Wrap in cling film and chill for 1 hour.
2. To make the frangipane, combine all of the ingredients in a food processor and blend for about 30-40 seconds until you achieve a soft paste.
3. Preheat the oven to 180°C (350°F/Gas Mark 4).
4. Roll the pastry out thinly on a lightly floured work surface. Transfer the pastry to a 23cm (9in) fluted loose bottomed flat tin ensuring the pastry is pushed into the edges of the tin. Spread the mincemeat over the pastry in an even layer to cover the surface of the pastry. Then top the mincemeat with the frangipane and sprinkle over the flaked almonds. Bake in the oven for 30-35 minutes until cooked through and lightly golden. Remove from the oven and allow to cool on a wire rack.
5. Dilute the apricot jam with a little lemon juice or water and bring to the boil, then brush the tart with this glaze. Serve warm with Simply Better Custard.