• Gather the ingredients so you have everything close at hand on the counter or table. You’ll need a 9″ tart pan for this recipe.

Prepare the Shortbread Crust

• In a medium bowl, combine 1 1/2 cups pastry flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Using a blending fork or your fingers, work 1/2 cup butter into the flour until it turns crumbly. Add 1 large egg yolk and 2 tablespoons cold water to the flour mixture and combine until it forms a nice dough.
• On a lightly floured surface, roll the dough into a 12″ circle large enough to fit a 9″ tart pan. Carefully transfer the dough to the tart pan, gently pressing the dough to form into the ribbed edges of the pan. (I allowed about 1/2″ of overhang and folded it down along the outside of the tart to help reinforce the pastry.)
• Using the tines of a fork, poke holes around the bottom and sides.
• Freeze the crust for 30 minutes. Meanwhile preheat the oven to 350°F.

Blind Bake the Crust

• After the crust has chilled, blind bake the crust by lining it with parchment paper and filling it with dried beans or pie weights, if you have them.
• (To Blind Bake a pie crust, I like to wad up a piece of parchment paper so that it fits the pan better and then fill the crust with dried beans. I also set the tart pan on a baking sheet to catch any butter that might drip from the crust.)
• Bake the crust in the preheated oven for 20 minutes. Remove the parchment paper and beans (or pie weights) and bake for another 7-10 minutes, until the edges and bottom become a light golden brown. Allow to cool.

Make the Frangipane Filling

• In a large mixing bowl, beat together 1/2 cup butter, 1/2 cup caster sugar, and 1/4 teaspoon salt until soft and fluffy. Add in the 1 1/3 cup finely ground almond flour, 1 large egg + the reserved egg white, 2 tablespoons brandy, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon freshly ground nutmeg. Mix until incorporated.

Assemble and Bake the Mincemeat Tart

• To assemble the tart, spread 1/2 cup Mincemeat onto the bottom of the cooled crust.
• Spoon the almond mixture over the mincemeat and gently spread it to the edges of the crust. Smooth out the surface.
• Generously sprinkle 1/2 cup sliced almonds over the top.
• Bake in preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
• Remove the tart from the oven and allow to cool on a rack. When ready to serve, unmold the tart and transfer it to a serving plate. If desired, sprinkle the top with 1/3 cup powdered sugar.
• Serve at room temperature with your favorite tea. This tart will serve 12-16 people.