To make the mincemeat, place the currants, raisins, sultanas, dried cranberries, candied mixed peel, margarine, brown sugar, almonds, grated bramley apple, spices and orange zest and juice into a large pan. Heat gently, stirring, until the margarine has melted then simmer very gently, stirring occasionally, for about 10 minutes.
Remove from the heat and leave to cool until just warm then stir in the alcohol of your choice. Cover and refrigerate until needed. You can also decant it into sterilised jars, seal and store for up to six months.
For the pastry, put the flour, icing sugar, salt and margarine into a food processor, whiz for a minute or so until the mix resembles breadcrumbs.
For the shortbread stars, use a hand mixer to mix the margarine and sugar together until pale and creamy. Tip in the flour, salt and cinnamon and mix again to combine, if it seems too dry then you can add a drop of milk to help bring it together. Shape the dough into a disc as you did with the pastry, wrap it in clingfilm and chill it for 20 minutes.
Preheat the oven to 200°C/400°F/gas mark 6. Place a baking tray in the oven to heat up. Line the pastry case with tin foil and fill with ceramic baking beans or dried rice. Place the tart on the preheated baking tray and bake for 20 minutes.