Mincemeat Frangipane

Ingredients:
For the pastry:
225g/8oz Odlums Cream Plain Flour
125g/4oz Cold Butter, cubed
50g/2oz of Caster Sugar
1 Egg, beaten
Cold Water
1 x Jar of Chivers Mincemeat
100g Packet Flaked Almonds
For the almond filling:
175g/6oz Ground Almonds
175g/6oz Caster Sugar
4 Eggs
175g/6oz Butter
1 tsp Almond Essence

Method:
1. Preheat the oven to 190°C/375°F/gas mark 5. Lightly grease a 28cm/11in loose-bottom flan tin.
2. To make pastry, put the flour, butter and caster sugar into a mixing bowl and rub through with your finger tips, until the mixture resembles course breadcrumbs. Add the egg and enough water and mix to make a stiff dough. Wrap in cling film and chill for about 10 minutes.
3. Roll out the pastry on a lightly floured surface and use it to line the prepared tin. Prick the base of the pastry using a fork. Line the pastry case with greaseproof paper and fill with rice or ceramic baking beans.
4. Place in oven and bake “blind” for about 10 minutes. Remove the greaseproof paper and rice or beans, then return to the oven for another 10 minutes to brown slightly.
5. Meanwhile, make the filling. Combine all of the ingredients in a mixing bowl and beat until they are smooth.
6. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until the filling is set.
7. After 20 minutes, gently shake the flaked almonds over the almond filling and finish baking.
8. Serve warm with whipped cream, custard, brandy butter or ice cream.

Source: Odlums