Matt Tebbutt served up a delicious mince pie and almond tart with dark rum, cranberries, cream and custard for the festive season on Saturday Kitchen.

The ingredients for the almond paste are: 2 medium eggs, 125g caster sugar, 125g unsalted butter and 125g ground almonds.

For the mince pie and almond tart: 400g good quality mincemeat, 50ml dark rum, 50g dried cranberries, 1 orange, 30cm ready-made cooked tart case, ready-made shortcrust pastry, cut into 2cm strips, 1 free range egg, beaten and 8–10 whole almonds, to garnish.

For the custard: 500ml milk, dark rum, to taste, 100ml double cream, ½ nutmeg, freshly grated, 1 cinnamon stick, 4 free-range egg yolks, 30g caster sugar and 2 tsp cornflour.

For the cream: 100g mascarpone, 50ml double cream and icing sugar, to taste.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.