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.



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 dust


Makes: 12

Prep time: 30 mins plus cooling time

Cooking time: 15-20 mins



1. Preheat the oven to 200°C/400°F. 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.

2. Meanwhile in a bowl mix together the mincemeat, diced apple 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 5 minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.




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