Delicious little tartlets made of puff pastry, mincemeat, and slices of apple. Quick to prepare and also a great way to use up any leftover jars of mincemeat from Christmas.
Mincemeat and Apple Tartlets
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- 250 g pack ready-rolled frozen puff pastry
- 1 egg, beaten
- 8 rounded tbsp mincemeat or, 1 small jar about 250 ml (8 fl oz)
- 1 dessert apple
- 1 tbsp butter, melted
- ½ tsp caster/superfine sugar
- icing/powdered sugar for dusting
- Can be served with whipped cream/thick double cream, or ice cream (optional)
- Thaw the pastry as directed on the packet.
- Preheat the oven to 200°C (400°F) (gas 6).
- Unroll the pastry onto a large baking sheet. Now mark 4 squares, roughly 12 cm (4½ inches), leaving as much space around the squares as the pastry allows. Remove the excess pastry.
- Next, using the tip of a knife mark a 1 cm (½ inch) border around the edge of each square. Then brush the border with the beaten egg.
- Now spoon two rounded spoonfuls of mincemeat onto each square and spread it out, keeping within the border.
- Quarter each apple and remove the core. Then thinly slice each quarter and lay the slices in a row over the mincemeat, overlapping them to fit. Brush the apples with the melted butter and sprinkle with sugar.
- Bake for 20 minutes until the pastry is golden and flaky.
- Just before serving dust all over with icing/powdered sugar.
- A spoonful of cream or ice cream can be dolloped in the centre of each tartlet.