Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14).
Roll out and either line individual tart tins or one large one with the pastry and chill. Set oven to 180oc. Take pastry from fridge and half fill with mincemeat. Top with frangipane and bake.
You have asked the right guy; I love the stuff. I make old fashioned open topped mincemeat tart in a pie plate that always goes down well and uses tons of mincemeat. I do the same with marmalade ...
CHOCOLATE fans are racing to fill their baskets with a brand new Oreo flavour scanning for just £1. Iceland shoppers were delighted to see an exciting edition hit the shelves – and they ...
Instead of individual fruit mince tarts, this large one is a nice way to serve a group of people for dessert or morning or afternoon tea. If you’re busy rushing around, you can substitute this ...
The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle ...