Topping
50g plain flour
50g Muscovado sugar
25g ground almonds
25g butter
2 tablespoons of flaked almonds

1 tablespoon icing sugar for sifting

Method
Make up some pastry by mixing plain flour, ground almonds, butter and caster sugar in a food processor. Liquidise until the mixture looks like breadcrumbs. Add 1 egg yolk and a tablespoon of water to the mixture and blend. You will need to let your pastry rest in a refrigerator for about half an hour.

Take your pastry out of the refrigerator and roll out. Be careful at this stage because the pastry is quite soft. Line a tin with the pastry and using a folk make a few marks in the pastry because we are going to bake it blind.

Take a piece of foil and pop this onto the pastry and press down, then put dried baking beans or dried pasta shells on top. This helps it keep its shape. Put onto the floor of the roasting oven for about 10 minutes.

Remove the pastry from the oven and let it cool for about 5 minutes before filling. When cool spread the base with a small jar of mincemeat or you could make your own.

Take the rind from a large orange by using the middle-sized part of a grater. Make circular actions with the orange. Make sure you only get the rind and not the white pith.

Get a fork and scrape the inside of the grater and put the rind onto a tray. There will probably also be bits of orange rind stuck in the grater. Use the fork and tap the grater to remove all the orange rind.

Add the orange rind to 1 tablespoon of orange juice. Stir that together. You do not have to use orange juice – you could use brandy or rum.

Spoon the orange and orange juice over the mincemeat, this will give the mincemeat a lovely orangey flavour. Open a small can of mandarin oranges and drain the juice away. Spoon the mandarins over the mincemeat.

For the topping, using a food processor and mix flour, dark Muscovado sugar, ground almonds and a little bit of butter not margarine. If you do not have a food processor just rub the butter into the flour with your fingertips and stir in the sugar and the ground almonds.

When the crumble topping is ready, spoon the mixture over the mandarins and mincemeat. Using a small pallet knife spread and pat down the crumble topping.
Cook this in the bottom of the roasting oven for 20 minutes.

Take the tart out of the oven and sprinkle some flaked almonds over the top, you could put these on before.

Leave it to cool down for a few minutes.

Put some icing sugar into a sieve and sprinkle over the top of the tart.

Hints and tips
If you find the lid on the jar of mincemeat tight and hard to open, simply bang it on the side or hold it upside down over the simmering plate for 30 seconds. The heat will expand the lid, loosening it.