Directions

1. Sift flour and cinnamon into a bowl and rub in butter until mixture resembles breadcrumbs. Stir in almonds, sugar and zest. Mix in 2 yolks and enough lemon juice and water to make a firm dough. Wrap in clingfilm and chill for 30 minutes.
   Grease a 20 x 4cm (8 x 1½in) loose-bottomed flan tin. Knead dough to soften. Slice off 75g (3oz) for decoration, then roll out remaining dough on a floured surface to fit tin. Neaten edges.
   Mix mincemeat and apple

2. spread over base of pastry. Roll out reserved pastry on a floured surface to a rectangle measuring 18 x 10cm (7 x 5in) cut into 10 strips and lay across filling in a lattice. Tuck ends between filling and case chill for 30 minutes.

3. Preheat oven to 190°C/170°fan/Gas 5. Mix remaining yolk with milk and brush over lattice and edges. Put on a baking tray and bake for 40 minutes until crisp. Cool for 20 minutes in tin before easing out. Serve warm or cold with whipped cream, if you like.