A spin-off of traditional mince pies fused with another traditional favourite.
Per Serving: 270kcal, 15.4g Fat (3.5g Saturated), 31g Carbs (18.8g Sugars), 4g Protein, 2.4g Fibre, 0.044g Sodium
20 to 25 Minutes
|Serves:||12 mince pies|
|1 to 2 rolls sweet short crust pastry|
|225g fruit mincemeat|
|2 clementines, peeled and finely chopped|
|1 large granny smith apple, peeled and grated|
|1/2tsp grated lemon or orange rind|
|60g Madeira cake|
|60g ground almonds|
|30g caster sugar|
|60g butter, softened|
|1 large egg, yolk|
|3tbsp candied peel|
|110g marzipan, finely diced|
|30g flaked almonds|
|Icing sugar for dusting|
- Preheat the oven to 190’C. Grease a 12-hole patty pan/muffin tin.
- Filling: Mix all the ingredients together and set aside.
- Roll out the pastry, and cut out circles. Press into the muffin tin holes. Add a 1 to 1 ½tsps of mincemeat in each pastry case.
- Topping: In the food processor bowl, add the cake, ground almonds, caster sugar, butter and egg and process until smooth. Transfer to a bowl, then stir in the candied peel and marzipan.
- Spoon the topping over the tarts to cover. Sprinkle the flaked almonds over the top. Bake the pies for 20 to 25 minutes until golden. Remove from the oven and dust with icing sugar.
Cooks Tip! These can be made ahead and frozen. Take them out when needed. Really delicious served with a Whiskey or Brand Cream