MAKE THE PASTRY: To make the pastry, combine the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted. Pulse until the mixture resembles fine breadcrumbs. Add the almond meal and the egg yolks, then run the mixer until the pastry begins to clump together.

SHAPE THE DOUGH: Turn out onto the benchtop and knead the pastry very briefly until smooth. Form into a flat rectangle and wrap in cling film. Chill for at least 1 hour. 

MAKE THE FRUIT MINCE: Combine the sugar and butter in a medium saucepan, stirring until the butter has melted. Add all other ingredients except the alcohol and heat gently. Simmer very gently for 10 minutes, stirring regularly to make sure the mixture doesn’t catch.

ADD THE ALCOHOL: When the fruit mince has cooked, stir through the brandy or rum and set aside to cool for at least 30 minutes.

PREPARE TO BAKE: Heat the oven to 180°C / 350°F / Gas 4. Grease a long, rectangular (34cm x 12cm) tart tin with butter.

ROLL OUT THE PASTRY: Divide the pastry in half and roll out one half between two pieces of cling film to a rectangle long enough to fit the tin. Press into the tin, roll the rolling pin across the top to trim.

BLIND BAKE: Line the pastry case with a layer of baking paper, fill with rice or dried beans and bake in the preheated oven for 10 minutes. Remove, carefully lifting out the paper, then set aside to cool for 5 minutes.

FILL THE TART: Spoon all of the fruit mince mixture into the tart case, smoothing the top.

MAKE THE DECORATIONS: Roll out the remaining dough between two sheets of clingfilm. Use star-shaped cookie cutters to cut out pastry decorations for the top. Any leftover pastry can be frozen and used for pastry cases or cookies.

GLAZE AND BAKE: Arrange the stars on the top of the tart, brush with beaten egg, then bake in the preheated oven for 25-30 minutes until golden brown. When cool, dust with icing / powdered sugar and serve.