Pink Lady® Apple and Mincemeat Tarts

A lighter alternative to traditional mince pies, these simple tarts combine melt in the mouth pastry filled with fresh apples and mincemeat to give a really fresh twist to a Christmas classic.

Makes: 12
Preparation time: 30 minutes plus chilling
Cooking time: 15-20 minutes

  • 1 x 375 g pack ready rolled sweet shortcrust pastry
  • 200g mincemeat
  • 1 Pink Lady Apple®, cored and finely diced
  • 25g dried cranberries
  • icing sugar to dusting
  1. Preheat the oven to 200°C/180°C fan oven/gas mark 6.
  2. Unroll the pastry onto a clean board. Using a 7 cm cutter stamp out 12 circles and use to line a bun tin. Put in the fridge for 30 minutes. Reserve the pastry trimmings.
  3. Meanwhile in a bowl mix together the mincemeat, diced apple and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.
  4. 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.
  5. Leave to cool for 5 minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.

Credits

Recipe and photo by Pink Lady® www.pinkladyapples.co.uk