Fruit Mince Tart

1.	Mix all ingredients for fruit mince filling in a bowl, cover and set aside overnight or for at least 2 hours, stirring occasionally.
2.	Preheat oven to 150°C
3.	Place almond meal, flour, sugar and chopped butter into a food processer and process until mixture resembles breadcrumbs.
4.	While processing add egg yolk and vanilla extract, mixture will form a ball. Knead pastry lightly on a floured board until smooth. Wrap in plastic film and refrigerate for at least 30 minutes.
5.	Using a rolling pin, roll pastry out on a floured board to 4mm thick. Reserve a ¼ for decoration, returning it to refrigerator. Line base and sides of a greased rectangular flan tin 11cm x 35cm. Trim off excess pastry.
6.	Spoon fruit filling evenly into pastry lined flan tin. Use remaining pastry to make top decoration from your favourite Christmas cutter. Bake for 20-25 minutes. When cooked, remove and place on a wire rack to cool. Serve dusted with icing sugar.