-
Pink Lady Apple and Mincemeat Tarts
0
Warning: Trying to access array offset on value of type null in /home/u958454315/domains/familyfoodmagazine.co.uk/public_html/wp-content/plugins/twitter-facebook-google-plusone-share/tf_display.php on line 72
Warning: Undefined array key "pinterest" in /home/u958454315/domains/familyfoodmagazine.co.uk/public_html/wp-content/plugins/twitter-facebook-google-plusone-share/tf_display.php on line 293
Recipe and Image Pink Lady® apples (www.pinkladyapples.co.uk)A lighter alternative to traditional mice 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.
Pink Lady Apple and Mincemeat TartsIngredients
- 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
Method
- Preheat the oven to 200°C/180°C fan oven/gas mark 6. 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.
- 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.
