Giant mince pie tart

Method

1. For the pastry, put the flour, icing sugar and a pinch of salt in a food processor. Add the cold butter and lard, then whizz until the mixture resembles fine breadcrumbs. (Alternatively, rub the ingredients together with your fingers.) In a small bowl, mix the egg and brandy with 1 tbsp cold water. Add to the processor and whizz or stir in with a knife until the dough comes together, adding more cold water if needed.
2. Turn out onto a lightly floured work surface and knead briefly until smooth. Shape into a disc, wrap well and chill for at least 30 minutes.
3. Mix all the mincemeat ingredients together in a mixing bowl until well combined (see Make Ahead).
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4. Heat the oven to 200°C/180°C fan/ gas 6. Roll out three quarters of the pastry on a lightly floured surface to a rough circle about 5mm thick and just larger than the tin. Use the rolling pin to transfer the pastry to the tin, then ease it into the edges and chill for 30 minutes.
5. Trim the overhang with a sharp knife, then roll out the trimmings and reserved pastry to cut out stars. Put the stars on the prepared baking sheet and chill for 15 minutes.
6. Line the pastry case with baking paper and baking beans/rice and bake for 15 minutes. Remove the baking paper and beans/rice, then return the pastry case to the oven for 4-5 minutes until light golden.
7. Spread the mincemeat mixture over the base of the pastry and return to the oven for 10 minutes. Brush the pastry stars with beaten egg and bake alongside the tart for 10 minutes until golden.
8. Cool in the tin on a wire rack for 10 minutes, then remove from the tin and cool completely. Arrange the stars over the tart, dust with icing sugar, slice and serve.