Make the pastry: Add the flour and cold butter to a food processor and pulse until it resembles fine crumbs. Stir in the icing sugar. Add the egg yolk and 1 tablespoon water, mixing until a dough starts forming. Add a tiny splash more water if needed.

Shape the dough into a disc, wrap it, and chill for at least 30 minutes.

On a floured surface, roll the chilled pastry into a 30 cm circle, about ½ cm thick. Line a 20 cm fluted tart tin with the pastry, letting the edges hang over the rim. Chill again for at least 30 minutes.

Preheat oven to 200°C (180°C fan). Line the pastry with baking paper, fill with baking beans, and bake for 15–20 minutes until lightly golden.

Remove beans and paper, prick the base with a fork, brush with a little beaten egg white, and bake another 5–10 minutes until crisp and golden. Let cool.

Reduce oven to 180°C (160°C fan).

Make frangipane: Cream the softened butter and sugar until fluffy. Beat in the eggs slowly, then fold in the ground almonds and self-raising flour.

Spread the mincemeat evenly over the baked pastry base.

Spoon the frangipane on top and gently spread. Make a few dips with the back of a spoon and add small spoonfuls of mincemeat into each dip. Use a skewer to swirl lightly for a marbled effect.

Scatter flaked almonds on top.

Bake for 30–35 minutes until golden, risen, and set.

Dust with icing sugar and serve warm or cooled, with cream if desired.