Delia Smith's Mincemeat and Apple Crumble Flan with Almonds

This delightful flan combines the rich flavors of mincemeat and tender apples, all topped with a crunchy almond crumble that adds a satisfying texture. Perfect for brightening up a chilly January Sunday lunch, each bite offers a cozy, comforting experience that feels like a warm hug. The hint of cinnamon and the nutty crunch of almonds elevate this dish, making it a wonderful way to celebrate the season.

1. 1

   Preheat the oven to 200c/gas mark 6.

2. 2

   Make the crumble by placing the butter, flour, sugar and cinnamon in a processor and giving it a whiz until the mixture resembles crumbs.

3. 3

   Add the almonds to the processor and process again until they are fairly finely chopped but with a few chunky bits left.

4. 4

   If you don't have a processor, in a large bowl rub the butter into the sifted flour until it resembles crumbs.

5. 5

   Stir in the sugar, cinnamon and almonds (which you can chop by hand).

6. 6

   Chop the apples into small pieces.

7. 7

   Mix the chopped apples in a bowl with the mincemeat and brandy.

8. 8

   Brush the inside of the pastry case with a little melted butter and sprinkle the semolina evenly over the base.

9. 9

   Place the pastry case on the hot baking sheet and spoon in the apple mixture, pressing it down well.

10. 10

    Sprinkle the crumble all over the apple mixture.

11. 11

    Using the flat of your hands, press the crumble down quite firmly.

12. 12

    Put the tart on the centre shelf of the oven, reduce the temperature down to 190c/gas mark 5 and bake for 40 minutes.

13. 13

    Leave the tart to rest for 10-15 minutes before serving dusted with icing sugar.