Bake the tart base blind for about 25 minutes in a ... Mix the diced apple with the mincemeat and spread over the cooked pastry base. Slather the meringue on top or using a plain round nozzle ...

As a mince pie hater, I really wanted to love this, but it was more hassle than it was worth. If you love Nutella, you NEED to try these tarts. They don’t look all that impressive at first ...

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.

Spoon the fruit mince into the unbaked shells. Bake for 15 minutes, until the pastry is light brown. Cool the tarts on a wire rack. Can be stored in an airtight container in the refrigerator or ...

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 ...