A Christmas classic with a twist: Pink Lady Apple and Mincemeat Tarts recipe

A lighter alternative to traditional mince pies, these simple tarts combine melt in the mouth pastry filled with fresh juicy apples and mincemeat to give a great twist to a Christmas classic, which we're sure you'll enjoy. Follow the recipe here...

Makes 12


1 x 375g pack ready rolled sweet shortcrust pastry

200g mincemeat

1 Pink Lady Apple, cored and finely diced

25g dried cranberries

Icing sugar to dust


Preheat the oven to 200°C/400°F. Unroll the pastry onto a clean board. Using a 7cm cutter stamp out 12 circles and use to line a bun tin. Put in the fridge for 30 minutes. Reserve the pastry trimmings.

Meanwhile in a bowl mix together the mincemeat, diced apple and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.

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.

Leave to cool for 5 minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.

[Recipe supplied by Pink Lady Apples]

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Keya Modessa, ACHICA Features Writer

View all posts by Keya Modessa, ACHICA Features Writer