Fool proof Christmas slice

Heat oven to Mark5/190C/170C fan. Line a 18x 28cm (approx) baking tin with Bacofoil Non-Stick Baking Paper. Remove pastry from fridge 40-50 mins before you want to start cooking to make it easy to unroll.

Unroll pastry and use to line the tin, trim off any excess with scissors. Mix breadcrumbs with mincemeat and spoon onto the pastry, spreading out until roughly smooth.

In a medium bowl mix together sugar, flour, cinnamon and spread until it resembles breadcrumbs – you can use a large balloon whisk or your fingers for this. Then stir in the almonds. Scatter over the mincemeat filling.

Bake for 45-55 minutes until pastry and topping are pale golden. Remove from the oven and scatter with the cranberries. Cool in the tin for 20 mins, then use the Bacofoil Non-Stick Baking Paper to lift the tart onto a cooling rack to cool completely. Cut into 12 slices and serve.

*** This will keep in an airtight container for up to a week or can be frozen for up to a month. To serve warm, place slices in a medium oven for 10 mins.

TIP: if cooking for vegans, check pastry and mincemeat are vegan friendly.