Christmas Tart

Serves 8
Ingredients
For the orange pastry
450g/1lb plain flour
225g/8oz butter
50g/2oz solid vegetable oil or lard
l large orange, Juice and grated rind
For the filling
1 jar luxury mincemeat
small can pineapple, drained
300ml/ ½ pt double cream, whipped
toasted almonds to decorate
Method
Place the flour in a large mixing bowl, rub in the butter and vegetable oil or lard until the mixture resembles fine breadcrumbs.
Add the grated orange rind and the juice, you may find you need more juice to mix, then gently knead until the mixture forms a ball.
Wrap in Clingfilm and chill for about 30 minutes.
Cut off a piece of the pastry and roll out to line an 8 inch flan tin.
Rest the pastry again for about 20 minutes, whilst pre-heating the oven to 220C/Gas 7, then place the tin on a baking sheet and bake the pastry case blind for about 15 minutes.
Fill with the mincemeat and arrange the pineapple on top, return to the oven for a further 20 minutes or until cooked.
Remove from the oven and cool thoroughly.
Whip the cream, spread over the tart and sprinkle with the toasted almonds before serving.