Rub together 50g butter, 50g plain flour, 30g ground almonds, 30g flaked almonds, and 40g demerara sugar until it's crumbly goodness.
Line your tin with shop-bought pastry, grate a cheeky layer of marzipan, then spoon in the mincemeat.
Top with crumble and sprinkle extra sugar for crunch.
Bake for 18 minutes at 180°C.
