Place 175g flour and 50g ground almonds in a bowl and rub in the butter until the mixture resembles fine bread crumbs.

Stir in 2 tablespoon sugar, then add the egg yolk and enough cold water to mix to a soft dough (about 2-3tbsp). Cover and allow to rest in a cool place for 30 minutes.

Meanwhile,Peel, core and dice the Bramley apple. Place in a small pan with 2 tablespoons water and 1 teaspoon ground cinnamon. Cook over a low heat until the apple is soft and pulpy. Once cooked set aside until completely cool.

Once the apple has cooled, place in a bowl with 4 tablespoons mincemeat. Stir to combine.

Cut the eating apple into quarters and remove the core, then slice the apple thinly. Place the slices into a bowl and squeeze over the juice of ½ a lemon to prevent discolouration.

Brush the pastry disc with some of the beaten egg white . Sprinkle 1 tablespoon ground almonds over the centre of the disc. Spoon on the mincemeat filling, leaving a border around the edge of the pastry.

Pat the apple slices dry on a piece of kitchen paper, then arrange them on top of the mincemeat. Fold the edges of the pastry over the mincemeat to form a tart. Brush the edge of the tart with beaten egg white and sprinkle with a little more caster sugar.

Bake for 25–30 minutes or until the pastry is crisp and golden. You may need to rotate the tray part way through the bake.

Remove from the oven. Transfer to a cooling rack. Enjoy as it is or served with cream, ice cream or custard.