Mincemeat and Apple Crumble Flan with Almonds

Taken from Delia's Happy Christmas


1 x 400g mincemeat (approx)
4 oz (110 g) Cox’s apples, cored (no need to peel)
4 oz (110 g) Bramley cooking apples, cored (no need to peel)
1 x 230g fresh pastry flan case (frozen)
a little melted butter
1 tablespoon brandy
Icing sugar, for dusting
For the crumble:
20g chilled butter, cut into small dice
40g self-raising flour
25g demerara sugar
½ teaspoon ground cinnamon
25g whole almonds, skin on


  • Preheat the oven to Gas Mark 6, 400°F (200°C).
  • First, make the crumble. Place the butter, flour, sugar and cinnamon in a processor and give things a whiz until the mixture resembles crumbs.
  • Add the almonds and process again - not too fast - until they are fairly finely chopped but with a few chunky bits left. If you don't have a processor, in a large bowl rub the butter into the sifted flour until it resembles crumbs, then stir in the sugar, cinnamon and almonds (which you can chop by hand). 
  • Chop the apples into small pieces - a mini chopper will make light work of this.  Then mix them in with the mincemeat in a bowl, along with the brandy.
  • Brush the inside of the pastry case with a little melted butter and sprinkle the semolina evenly over the base.
  • Place on the hot baking sheet and spoon in the apple mixture, pressing it down well.
  • Sprinkle the crumble all over the apple mixture. Using the flat of your hands, press it down quite firmly; the more tightly it is packed together, the crispier it will be.
  • Put the tart on the centre shelf of the oven, reduce the temperature down to 190°C / Gas Mark 5 and bake for 40 minutes, by which time the apples will be soft and the topping golden brown and crisp.
  • Leave it to rest for 10-15 minutes before serving dusted with icing sugar.