Apple and Mincemeat Tart Recipe

175 g/6 oz Shortcrust Pastry
1 medium cooking (tart) apple, peeled, cored and grated
175 g/6 oz mincemeat
150 ml double (heavy) cream
25 g/1 oz almonds, chopped and toasted

Method:

Roll out the pastry (paste) and use to line an 18 cm/7 in flan ring. Prick all over with a fork. Stir the apple into the mincemeat and spread over the base. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes. Reduce the oven temperature to 160°C/325°F/gas mark 3 and bake for a further 10 minutes. Leave to cool. Whip the cream until stiff, then spread over the top of the flan, sprinkle with the almonds and serve at once.