Pink Lady Apple and Mincemeat Tarts
"These are Christmas classics"
- Serves:
- 12
- Ready in:
Ingredients
- 1 x 375g pack of ready rolled shortcrust pastry
- 200g vegetarian mincemeat
- 1 Pink Lady Apple, cored and finely diced
- 25g dried cranberries
- icing sugar, to decorate
Method
-
1
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.
-
2
Meanwhile, in a bowl, mix together the mincemeat, and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.
-
3
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.
-
4
Leave to cool for five minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.
Pink Lady Apple and Mincemeat Tarts was taken from 72 of COOK VEGETARIAN
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- 1 x 375g pack of ready rolled shortcrust pastry
- 200g vegetarian mincemeat
- 1 Pink Lady Apple, cored and finely diced
- 25g dried cranberries
- icing sugar, to decorate
-
1
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.
-
2
Meanwhile, in a bowl, mix together the mincemeat, and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.
-
3
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.
-
4
Leave to cool for five minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.
"These are Christmas classics"
Pink Lady Apple and Mincemeat Tarts was taken from 72 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
