Did someone say ‘mince pies’…?!
Buttery, melt-in-the-mouth pastry, zesty mincemeat and golden, crunchy hazelnuts – what more cries festive flavours than these mince pie tartlets.
This quick and simple recipe makes for the perfect seasonal dessert. Served with mascarpone, cream or even brandy ice cream, these tartlets are not just satisfaction for the stomach but a feast for the eyes!
With us all being push for time, this recipe uses pre bought/made mincemeat simply jazzed up with freshly grated apple and orange and lemon zest. With a scattering of toasted hazelnuts these are not just mince pies…
- 225g Plain flour
- 100g Cold diced unsalted butter (a little extra for greasing)
- Pinch of salt
- 2 tbsp water
- 411g Jar of mincemeat
- Zest of 1 lemon
- Zest of 1 orange
- 1 apple
- Dash of milk
- 50g chopped hazelnuts
- Sift the flour into a bowl then rub in the diced butter using your fingertips until it resembles fine breadcrumbs. Add the salt and water and mix to form a stiff dough. When the dough has come together, wrap in greaseproof paper and chill in the fridge until required.
- In the meantime, empty the mincemeat into a large bowl and add the zest. Grate the apple into the bowl and stir through the mincemeat, before setting aside for 15minutes.
- Generously grease 6 tartlet tins with butter before thinly rolling out the chilled pastry and line. Spoon the mincemeat into the pastry cases and top with your own cut-out pastry shapes (I used stars).
- Brush the pastry with a little milk before sprinkling generously with chopped hazelnuts. Place on a baking try and bake for 15-20 minutes at 200°c/gas 5 or until golden.
- Serve warm topped with mascarpone, cream or brandy ice cream