Christmas Tarts

  • Serves 16
  • 35 mins to cook
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  • 350g Sweet Shortcrust Pastry or 3 sheets Edmonds sweet short pastry, thawed
  • 1 cup Christmas Mincemeat
  • 2–3 Tbsp milk
  • Caster sugar
  • Icing sugar


  1. Preheat the oven to 180˚C.
  2. On a lightly fl oured board, rollout the sweet shortcrust pastry to 3mm thickness or use theready-rolled pastry sheets. Cutout rounds with a 7cm cutter and the same number of tops with a 6cm cutter. You shouldget about 16 of each.
  3. Fit the larger circles of pastry into patty tins and put about 1 tablespoon of mincemeat into each.
  4. Brush the edges of the baseswith milk and place the tops on,pressing gently to seal the edges.
  5. Brush the tops with milk, sprinkle with a little caster sugar and make a small slit in the tops.
  6. Bake for about 20 minutes until lightly browned, then remove from the tins to cool on a rack.Dust with icing sugar.
  7. Before serving, reheat in a low140˚C oven for 15 minutes or until warm.

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