To make the pastry, sift the flour onto a clear work surface. Make a large well in the centre, and in it place the butter cut into small pieces, the 3 egg yolks, the sugar, vanilla essence and 15ml water.
Using the fingertips of one hand, mix the central ingredients together using a pecking action. When they are well mixed, begin to draw in the flour, first using a palette knife to cut through the mixture.
With one hand, draw the mixture together and knead gently until smooth; wrap and chill for 1 hour.
Or to make pastry in a food processor, place the butter, egg yolks, sugar, vanilla essence and 15ml water in the processor bowl. Work together until just blended (around 4-5 seconds). Scrape the mixture down the sides of the bowl. Sift in the flour and work again in 2-3 second bursts until the mixture resembles breadcrumbs. Empty out the contents onto a lightly floured surface and continue as in stage 3.
Meanwhile, prepare the filling. Spoon the mincemeat into a bowl and add the ground almonds, Cointreau, grated rind of one lemon and 1 orange, the halved grapes and sliced banana. Mix well.
Roll out the pastry on a lightly floured surface to a thickness of about 3mm. Use to line a 7" by 11" fluted, loose-based tin. Bake blind at 190C/375F mark 5 for 10 minutes, then remove the paper and baking beans.