Pink Lady Apple and Mincemeat Tarts
"These are a Christmas classic"
Ingredients:
1x375g pack shortcrust pastry200g vegetarian mincemeat
1 Pink Lady Apple, cored and diced
25g cranberries
icing sugar, to decorate
method:
- Preheat the oven to 200C/400F/Gas 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, 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 five minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.
