Festive Pie

For the pastry, mix together the flour, icing sugar, nuts, spices and lemon peel. Form into a mound on the work surface and make a well in the centre. Dot the butter around the edge and break the egg into the centre. Add the lemon juice. Chop the mixture together well using a dough scraper then quickly knead into a smooth dough. Wrap in cling film and chill for 1 hour.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and butter the tart dish.

Dust the work surface with flour and ground nuts. Roll out approximately 1/2 the pastry until it is a little larger than the dish. Line the dish with it, forming a lip around the edge. Spread with the jam.

Roll out the remaining pastry to the size of the pie. Cut out a few star shapes and put to one side. Place the pastry on top of the pie and press the edges together well. Brush the pastry with condensed milk and top with the stars, pressing them down lightly. Bake for around 1 hour until golden brown.