Mincemeat streusel tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out 2 quantities of pastry on a floured surface and use to line the base and sides of a 20cm x 27cm rectangular, loose-bottomed, fluted tart tin – you may not need all the pastry.
2. Prick the base with a fork and fill with baking paper and beans. Blind bake for 10 minutes, then remove the paper and beans and return to the oven for 5 minutes.
3. Spread the mincemeat over the pastry base. In a bowl, mix plain flour, ground almonds and caster sugar. Rub in the butter, until like crumbs. Stir in dried cranberries and flaked almonds. Scatter over the mincemeat.
4. Bake for 15-20 minutes, until golden. Cool and dust with icing sugar.