Boxing day Baking.
We had a small jar of home-made mincemeat as a present. In the freezer, there was a pot of apple puree which we had made from our neighbour's apples back in October. So, why not bake "mincemeat and apple pies" on Boxing day. Grated marzipan added a lovely nutty flavour and a nice crunch.
Orange zest was added to the pastry for festive flavour. This recipe was inspired by the famous Mary Berry.
Ingredients for the pastry
- 175g plain flour
- 75g cold butter, cubed
- 25g icing sugar, plus extra for dusting 1 large orange, grated zest only
- 1 free-range egg, beaten
Ingredients for the filling
- 200g home-made mincemeat
- 300g home-made apple puree
- 125g uncoloured marzipan, grated
Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet
inside to heat up.
For the pastry, either pulse the flour and butter in a food processor
until the mixture resembles breadcrumbs, or rub the flour and butter
together in a large bowl using your fingertips.
Stir in the icing sugar and orange zest, then stir in the beaten egg
and mix until the ingredients just come together as a dough. Wrap
the dough in greaseproof paper and chill in the fridge for 10-15
minutes, or until firm.
When the pastry has rested, unwrap it. Place the greaseproof paper
on a work surface and lightly dust with icing sugar. Place the dough
on top, dust with icing sugar, then cover with another sheet of
greaseproof paper. Roll the pastry between the sheets of
greaseproof paper to a thickness of 1-2mm. (If you are confident
rolling out pastry you do not need to use the greaseproof paper, but it
does help prevent the pastry tearing if the dough is a little sticky).
Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter.
(Any leftover pastry can be frozen and used to make jam tarts.) Line
each hole of the muffin tin with one of the pastry rounds and prick the
base of each with a fork.
For the filling, mix the mincemeat with the apple puree until well
combined. Divide the mixture equally among the pastry cases. Top
each tart with some of the grated marzipan.
Slide the muffin tin onto the hot baking sheet and bake in the oven
for 12-15 minutes, or until golden-brown and crisp. Dust with icing
sugar and serve warm.