For the pastry, put flour, icing sugar and orange zest into a food processor and pulse briefly to mix. Add butter and whiz until the mixture resembles fine breadcrumbs (alternatively, rub butter into the mixture using your fingers). Add the egg yolk and mix again until pastry just comes together (add a few drops of water if the mixture still looks dry). Tip on to a lightly floured surface, press gently together to form a disc then wrap in clingfilm. Chill for 45min or until firm but pliable.
Step 2
Roll the pastry out on a lightly floured surface, then use to line a 20.5cm (8in) round by 2.5cm (1in) deep-fluted flan tin. Chill until needed.
Step 3
Meanwhile make the filling: cream butter and sugar together, then beat in the eggs until smooth. Stir in the ground almonds, flour and almond extract to make a soft mixture. Spread the mincemeat over the base of tart case, then cover with the almond mixture and smooth until level. Sprinkle over the flaked almonds. Chill for 10min.
Step 4
Preheat oven to 180°C (160°C fan) mark 4; put a baking sheet in to heat up. Put tart on the preheated baking sheet and bake for 35min or until golden and risen - cover with foil if browning too quickly.
Step 5
Leave to cool in tin for 10min, then carefully transfer tart to a serving plate. In a small bowl, mix the icing sugar with just enough water to make a thick glacé icing. Drizzle over the tart, then serve warm or at room temperature with ice cream or custard.
Prepare to end of step 3, then open freeze. When frozen, wrap whole tin well in clingfilm. Freeze for up to two months. Complete recipe to serve, baking for 40-45min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
