My other dessert was this mincemeat tart - a base of shortcrust pastry spread with a layer of mincemeat (about half a jar) and topped with a frangipan mixture made from 50g ground hazelnuts, 50g SR flour, 100g softened butter, 100g caster sugar and 2 eggs, beaten together. I also added a tablespoon of milk to make the mixture easier to spread over the mincemeat, and decorated the top with pastry shapes made from the pastry off-cuts. The shapes were supposed to be snowflakes, but looked more like stars after baking, especially the way I had them arranged!
This was an excellent variation on the traditional mince pie. Using only a pastry base made a slice lighter than a pastry capped pie, and the hazelnut frangipan (for want of a better word - I would usually use only ground nuts and no flour, in a frangipan, but my ground hazelnuts are a precious dwindling commodity at the moment) was light and full of nutty flavour, adding an extra dimension to the overall taste experience.