Mincemeat and marzipan tart

Method

1. Preheat a baking tray in a 200C/fan 180C/Gas 6 oven
2. Lightly roll the pastry in both directions until it’s about the thickness of a 50p coin
3. Cut a 23cm circle out and use it to line a shallow, round 19cm cake tin. Ease the pastry gently into the corners of the tin, letting it overhang slightly at the edges
4. Cut the rest of the pastry into 1cm wide strips
5. Spread the mincemeat onto the pastry, then cut the marzipan into pea-sized cubes, and scatter evenly over the top
6. Brush the edge of the pastry case with beaten egg and weave the strips across the top, letting them hang over the edges of the tin and leaving a 2cm gap between each
7. Gently press the strips of pastry into the edge of the tart to seal, trim off any excess with a knife and brush the top with beaten egg
8. Place the tart on the hot baking tray and bake for 30–35 mins
9. Leave to cool for at least 15 mins before serving with whipped double cream, if you like