Combine all the ingredients for the mincemeat in a large flame-proof casserole (or Dutch oven). Bring the mixture to a boil then reduce to a low simmer and cook, stirring frequently, for about 30 minutes, or until all the liquid has almost entirely evaporated away. At this point turn the mixture into a bowl and set aside to cool completely.

Cover with clingfilm (plastic wrap) and store in the refrigerator to mature for at least 2 days (it will keep in the refrigerator for up to a month — if storing for longer add 60ml rum or brandy to the mix every week to prevent it from fermenting).

When ready to bake, prepare your Pâte Brisée according to the recipe. Divide the finished pastry into two halves, flatten each half into a disk then cover with clingfilm and refrigerate for 30 minutes.

Remove one of the pastry disks from the refrigerator and roll out on a well-floured work into a circle about 3mm thick. Use this to cover the base and sides of your tart pan and trim away any excess pastry. Use about 700ml of your prepared mincemeat to fill the pie then take the second pastry piece and roll out to 3mm thick.

Use a pizza cutter or a very sharp knife to cut the pastry into strips about 2cm wide. Use a spatula to gently lift the strips and lay these, evenly spaced, across the surface of the tart. Now turn the tart through 90 degrees and lay a second series of pastry strips parallel to the first set.

Crimp the edges of the pastry together with the tines of a fork then cut away any excess. Transfer the finished tart to an oven pre-heated to 190°C and bake for about 40 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool on a wire rack.

The tart can be served either warm or at room temperature.

Find more classic Thanksgiving recipes here and more Christmas recipes here.