Recipe - Apple and Mincemeat Tarts

Photo by Maja Smend

Archant

Ingredients (serves 12)

• 1 x 375g pack ready rolled sweet shortcrust pastry

• 200g mincemeat

• 1 Pink Lady Apple, cored and finely diced

• 25g dried cranberries

• Icing sugar to dust

Method
• Preheat the oven to 200°c/180°c fan oven/gas mark 6. Unroll the pastry onto a clean board. Using a 7cm cutter, stamp out 12 circles and use to line a bun tin. Put in the fridge for 30 minutes. Reserve the pastry trimmings.

• Meanwhile in a bowl mix together the mincemeat, diced apple and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.

• Using the pastry trimmings stamp out 12 small star or heart shapes. Put a star or heart on the top of each mincemeat tart. Bake in the oven for 15- 20 minutes until lightly golden and cooked.

• Leave to cool for 5 minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.

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