Pink Lady apple and mincemeat tarts

Serves:

You will need 375g pack ready rolled sweet shortcrust pastry
200g mincemeat
1 Pink Lady Apple®, cored and finely diced
25g dried cranberries
icing sugar, to dust

Directions Preheat the oven to 200°C/180°C/Gas Mark 6.

Unroll the pastry onto a clean board and using a 7cm cutter, stamp out 12 circles and use to line a bun tin. Keep the pastry trimmings as you will need these later.

Place the cases in the fridge for 30 minutes.

Next mix together the mincemeat, diced apple and dried cranberries.

After 30 minutes in the fridge, spoon a little of the apple mincemeat into each pastry case.

Using the pastry trimmings stamp out 12 small heart shapes. Put a 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.


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