Mini Mincemeat and Apple Tarts
These fruit-filled tarts are a twist on the classic mince pie and can be served warm on their own with the Rum & Cinnamon Cream or as an addition to the Spiced Chocolate & Clementine Mousse.
Preparation time 20 minutes
Cooking time 20 minutes
1 For the tarts
2 Preheat the oven to 200°C/400°F/Gas 6. Line a baking tray with greaseproof paper.
3 Lay 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.
4 Grate one of the apples and mix it into the mincemeat. Cut the second apple into quarters and thinly slice into wedges.
5 Remove 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)
6 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.
7 For the cream
8 Whip the cream to soft peaks, then fold in the icing sugar, vanilla and rum, if using. Dust with cinnamon before serving.