- 375g pack sweet shortcrust pastry
- a little flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 375g mincemeat
It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…
- 50g madeira cake
- 50g ground almond
- 25g caster sugar
- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 egg yolk
- 3 tbsp candied peel
- 100g marzipan, finely diced
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
- 25g toasted flaked almond
- icing sugar, for dusting
Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles – you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case.
Whizz the cake, ground almonds, caster sugar, butter and egg in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.
Heat oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.