You will need a 23cm (9in) cake tin with a removable base, or a rectangular cake tin. First, make the pastry. Place the flour, the butter and the sugar in a food processor and whizz briefly.

Add half the beaten egg and continue to whizz. You might need to add a little more egg – but not too much, as the mixture should be just moist enough to come together. If you’re making the pastry by hand, rub the butter into the flour and sugar until it resembles breadcrumbs, then using your hands, add enough beaten egg to bring it together.

With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a sealable plastic bag and leave it in the fridge for at least 30 minutes.

Next, make the crumble topping. Use your fingers to rub the butter into the flour and the caster sugar until the mixture is the texture of coarse breadcrumbs, then stir in the flaked almonds.

Preheat oven to 180°C, 350°F, Gas 4.

Take the pastry out of the fridge and roll it out until it is quite thin.

Line the base and the sides of the tin with the pastry.

Spread an even layer of mincemeat on to the pastry.

Scatter over the crumble topping and spread it out to make another even layer on top of the mincemeat.

Place the tart in the oven and cook it for 40-45 minutes until the top is nicely browned