A lighter alternative to traditional mince pies, these simple tarts combine melt in the mouth pastry filled with fresh juicy apples and mincemeat to give a great twist to a Christmas classic, which we’re sure you’ll enjoy. Follow the recipe here…
1 x 375g pack ready rolled sweet shortcrust pastry
1 Pink Lady Apple, cored and finely diced
25g dried cranberries
Icing sugar to dust
Preheat the oven to 200°C/400°F. 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.
[Recipe supplied by Pink Lady Apples]
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