Core and chop your apples into thin slices.

Break pieces of marzipan off and roll into marble-sized balls.

If you wish, cut your glace cherries in half.

I start with a cherry in the middle and work my way outwards to the edge of the skillet pan.

Add your apple slices in a fan arrangement and then dot the nuts in the gaps.

Keep adding layers of dried fruits and fruit slices until you reach the edges of the pan.

Next dot the marzipan balls evenly around the pan, filling in any visible gaps.

Finally add spoonful’s of the mincemeat over the top of the arranged fruit and nuts and set aside to make your tart base.

In a bowl rub together the butter/dairy free spread and flour into breadcrumbs.

Add the sugar and almonds and mix to combine.

Add your ground seed and psyllium husk (optional) and mix again to combine.

Pour in the 45ml/3tbsp of water and with a knife cut through the breadcrumb mixture until it begins to come together to form larger lumps.

Tip this large crumble mixture onto the kitchen surface and begin to bring together by kneading. Don’t worry, it will come together to form a dough.

Roll the tart dough into a ball, wrap in foil and pop into the fridge to rest for 30mins.

Preheat the oven to 190°C | 170°C fan | 375°F | Gas 5

After 30mins roll out your dough into a disc the size of your skillet or pan and place over the arranged fruit. Tuck the edges down to seal the fruit in and make a small incision with a knife in the centre to let any steam escape while baking.

Cook for 20-25 minutes until the bottom of the tart goes a golden brown and the sticky juices bubble around the edges of the pan.

Remove from the oven and allow to cool for 5mins only – this next bit is dangerous so be careful.

Taking care, turn your pan over onto a large plate. You can use this plate to serve OR return the tart back to the skillet and present the tart in the pan.

If your tart is a bit pale I would do as above and put the tart back in the pan, you can finish it off under the grill until you achieve that beautiful golden colour.

Serve once slightly cooled with custard or cream or a festive topping of your choice.