Step 1

For the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs

Step 2

Add enough water to form a soft dough. Add it gradually because you might not need to add all three tablespoons

Step 3

Preheat the oven to 160°C (fan assisted, 180°C non fan). Roll the dough out on a slightly floured surface and line the bottom of a 33x24cm tin with it

Step 4

In another bowl cream the butter and sugar until light and fluffy. Add the rest of the frangipane ingredients and mix until combined

Step 5

Spread the mincemeat evenly across the pastry making sure you get right to the edges

Step 6

Dot spoonfuls of the frangipane on top of the mincemeat and spread evenly across the mincemeat

Step 7

Bake in the oven for 30 minutes and then allow to cool in the tin for 10 minutes or so before turning out onto to wire rack to cool completely

Step 8

Cut into 24 equal squares