Christmas tart

Set the oven to 180°C/gas 4. Cream the butter and sugar together until pale and fluffy and then add the eggs and mix well. Fold in the ground almonds and almond extract.

Spread a thin layer of mincemeat over the base of the pastry case and spoon the almond mixture on top. Bake for 25-30 minutes, until the topping is firm and golden.

Mix the icing sugar and lemon juice together, adding a little water if necessary to achieve a thick pouring consistency. Drizzle over the tart and sprinkle on the flaked almonds.

Return the tart to the oven and bake for a further 5 minutes until nicely glazed.