Ingredients

Instructions

1For the tarts,Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with greaseproof paper

2Lay the pastry out on a work surface and stamp out 15 x 8cm/3¼ inch rounds. Fold in the edges of the pastry to make a slight lip all the way round (alternatively line a greased bun tin with the pastry rounds). Place in the fridge while you make the topping

3Grate one of the apples and mix it into the mincemeat. Cut the second apple into quarters and thinly slice into wedges

4Remove the pastry from the fridge and place a heaped teaspoon of the mincemeat mixture into the centre and spread it out slightly; it will spread further during baking. Arrange 3 slices of apple on top of each tart and brush with the apricot jam (you could also top the tarts with a fresh cranberry),Brush the edges of each tart with egg and bake for 15–18 minutes until risen and golden. Leave to cool slightly. Arrange on a serving plate, dust with icing sugar and serve with cream

5For the cream,Whip the cream to soft peaks, then fold in the icing sugar, vanilla and rum, if using. Dust with cinnamon before serving.