Tip the flour and butter into a food processor and blitz to fine crumbs. (Or, tip into a bowl and rub together using your fingertips.) Pulse in the icing sugar. Stir the egg yolk and 1 tbsp water together, then add this and blitz again, or stir well until the mixture is starting to clump together, adding a splash more water if needed, 1 tsp at a time, to bring it together. Form into a ball using your hands, then flatten into a rough disc. Cover and chill for at least 30 mins. Will keep chilled for up to two days.

Roll the chilled pastry out on a lightly floured surface into a 30cm circle that’s about 1/2cm thick. Use the pastry to line a 20cm fluted tin, pressing it into the base and up the side, leaving any excess overhanging the rim. Chill for at least 30 mins or up to 1 hr.

Heat the oven to 200C/180C fan/gas 6. Scrunch up a piece of baking parchment and use it to line the pastry case. Fill with baking beans and bake for 15-20 mins until the base is lightly golden and sandy to the touch. Remove the baking beans and parchment, prick the base all over using a fork, then beat the egg white and brush generously over the case. Bake for 5-10 mins more until golden brown. Leave to cool while you make the filling. Reduce the oven to 180C/160C fan/gas 4.

Meanwhile, for the frangipane, beat the butter and sugar together in a bowl using an electric whisk until fluffy, about 2 mins. Gradually add the eggs, one at a time, beating well after each addition. Stir in the ground almonds and flour.

Spread the cranberry sauce over the base of the pastry case, then spoon over dollops of the frangipane and gently spread out. Make little dips in the frangipane using the back of the spoon, and fill with heaped teaspoons of mincemeat, then carefully swirl in using a skewer. Scatter over the flaked almonds and bake for 30-35 mins until golden and puffed up. Trim the excess pastry and cool slightly. Dust with icing sugar and serve warm in slices with the cream drizzled over.