Put 175 g/6 oz/1.5 cups of the flour in
a bowl. Add 75 g/3 oz of the butter and rub in with the fingertips
until the mixture resembles fine breadcrumbs. Mix with enough cold
water to form a firm dough. Knead gently on a lightly floured surface.
Roll out and use to line an 18 x 28 cm/ 7 x 11 in shallow baking tin
(pan). Prick with a fork.
Spread the mincemeat over the base. Beat the remaining butter with the
sugar until light and fluffy. Beat in the eggs, one at a time, and add
the almond essence. Sift the remaining flour with the baking powder
over and fold in with the ground almonds and milk. Spread over the
mincemeat. Sprinkle with the flaked almonds. Bake in a preheated oven
at 200°C/400°F/gas mark 6 for about 30 minutes until the centre
springs back when lightly pressed and the top is golden brown. Cool
slightly, cut into eight rectangles and serve warm.