Mincemeat frangipane tart

For the pastry, rub together the flour, butter, icing sugar and salt until the mix looks like fine crumbs. Make a well in the middle. Whisk together the egg yolks, vinegar and milk, add to the bowl, then mix, push and press together into a disc 2-3cm thick. Wrap and chill for at least 1 hour.

Flour the work surface, then roll the pastry to a 3mm thick circle, 28cm in diameter. Use it to line a 23-24cm loose-bottomed round tin, about 3-4cm deep, leaving a 1cm overhang. Chill or freeze for 30 minutes.

Preheat the oven to 200ºC, gas mark 6, with a baking tray on a shelf in the upper-middle of the oven. Line the pastry case with baking parchment, fill with baking beans or rice, then bake on the tray for 10 minutes. Remove the paper and contents, then bake for 10 minutes more until the pastry is pale golden. Use a sharp knife to trim the pastry, then cool to room temperature. Turn the oven down to 170ºC, gas mark 3.

For the filling, beat the butter and sugar until light and fluffy, then add the eggs 1 at a time, ensuring each is incorporated before adding the next. Fold in the orange zest, almonds and flour. Spread the mincemeat over the pastry case, spoon the frangipane on top, then smooth and level with a palette knife. Bake for 1 hour, or until golden, slightly domed and springy to touch. Serve warm or cold, with double cream or crème fraîche, if liked.