Friday, 19 December 2014

Christmas Means...Cranberry Mince Tarts

I have been making these festive mince tarts for my friends and family for the past few years and everyone loves them so I thought I'd share the recipe with you all.

Makes about 20 tarts


  • filo pastry
  • melted butter
  • 400g jar of mince meat
  • finely grated rind of 2 oranges
  • fresh cranberries
  • 2 tablespoons brandy

  • First of all preheat your oven to 180 degrees and combine the mincemeat, orange rind, brandy and a few handfuls of cranberries in a bowl.
  • Cut 6 sheets of the filo pastry into 3 inch squares - they don't have to be exact, mine always end up more like rectangles anyways - and lightly brush a muffin tray with some of the melted butter
  • Take one square of pastry and brush with melted butter. Lay another square on top at a slightly different angle, brush with more melted butter and repeat until you have used four squares of pastry.  The pastry squares should now look like an eight pointed star.
  • Lay the star over one of the holes in the muffin tray and spoon in some of the mincemeat mixture.  You want to have enough to fill the pastry but so that there is still some of the edge sticking up above the tray. Continue with this until you have used up all the mincemeat and pastry.
  • Bake in the oven for about 5 minutes by which time the pastry should be golden and the cranberries will have burst.  Leave to cool completely in the tray before removing. This part can be pretty fiddly and some of the pastry edges will break off so be gentle and use a fork to support the bottom of the tart if you need to. Dust the top of the tarts with some icing sugar.

These tarts should last for a couple of days in an airtight container - if you don't eat all of them in one go that is!

Enjoy and I hope you have a lovely Christmas!

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