Christmas mince tart

To make the pastry, combine flour, butter and sugar in a food processor until well-mixed.
Add egg yolks and process in small bursts until mixture appears crumbly, adding water a little at a time.
As the ‘crumbs’ get larger, turn the motor off anc check that the pastry will come together when pressed between your fingers.
Turn mixture out onto a clean working surface and work very gently into a ball.
Chill in the refrigerator.
MINCEMEAT
Wash fruit and peel and core apples.
Coarsely chop almonds.
Put apples, fruit lemon zest and candied peel through a mincer and put into a bowl.
Add almonds, lemon juice, sugar and brandy and mix well.
Cover and leave to stand for 1 to 2 days, stirring well from time to time.
Cover and refrigerate until needed.
To make tart, roll out half the pastry and line a 20 cm loose-bottomed tart pan.
Fill with fruit mincemeat.
Roll out other half of pstry to make a lid.
Cut out a few star shapes from the lid, then cover the mincemeat.
Allow to rest for at least 30 minutes before baking.
Preheat oven to 180 °C and place tart in centre of oven.
Bake for 15 to 20 minutes or until pastry is golden.
Allow to cool completely.
Before serving, dust top with icing sugar, but cover the star shapes so they remain sugar free.