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Preheat the oven to 200°c (180fan/ Gas 6/ 400F). Lay the puff pastry sheet on your work surface and stamp out 12 circles using a 7.5cm fluted cutter. Place the pastry circles into the 12 holes of the bun tin (see expert tips below). Fill each pastry case with 1 teaspoon of mincemeat.
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Method. Preheat the oven to 200C/180C Fan/Gas 6. To make the almond paste, beat the ingredients together to form a smooth paste. To make the tart, add the mincemeat, rum and cranberries to a bowl. Grate in the zest of the whole orange and squeeze in the juice from half. Mix to combine. Spread the almond paste over the base of the pastry tart case.
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The extra heat on the base helps kickstart the cooking. Step 4: To make the frangipane filling, firstly cream the butter and sugar, then add the eggs, one at a time and finally beat in the ground almonds. Step 5: Spread the mincemeat over the base of the tart case and top with the frangipane.
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Step One: Add fruit, nuts, spices, butter and apple cider vinegar to a pot, bring to a boil and simmer for approx. 1 hour. Transfer mincemeat to a bowl and refrigerate overnight. Step Two: Meanwhile make pastry and let rest in the fridge until ready to use. On a prepared work surface roll out dough 1/4 -1/8 inch thick.
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Pastry. Preheat the oven to 220ºC/200ºC fan, and grease and flour a 12 hole muffin tin with butter and flour. Add the flour to a bowl with the cold and cubed unsalted butter into the bowl, and rub the mixture together with your fingertips until it resembles breadcrumbs.
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Cranberry and Mincemeat Tart. Pre-heat the oven to 200C/400F/Gas Mark 6 and put in a baking sheet to heat up on the top shelf. If you're tweaking shop-bought mincemeat or want to give an extra lift to home-made, add the orange zest, brandy and nuts and stir well to mix. Grease the flan tin and roll out the chilled pastry to fit.
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Wrap up any leftovers and pop them in the freezer for a future bake. Set the oven to 170°C/150°C fan. Fill the prepared pastry case with mincemeat and top with your pastry decorations. Brush them with some beaten egg. Bake for 30-35 minutes or until the pastry decorations are nice and golden.
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Preheat the oven to 200℃ fan / 200℃ / 392℉ convection / 428℉. On a lightly floured surface roll out the pastry with a rolling pin to a thickness of 3 mm / 0.1 inch. Cut 12 rounds out using a 9cm / 3½ Inch cutter, re-rolling the pastry. Press the circles into the tin.
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Roll out the pastry thinly on a floured surface. Use a 3 ½-inch cutter to cut out circles of pastry, then place them in a 12-hole muffin pan. 3. Fill each tart with two or three spoonfuls of filling. 4. Top each tart with a pastry star, pressing it down on the edges to seal, and a sprinkle of caster sugar. 5.
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Spoon the almond mixture on top of the mincemeat in each pastry case. Bake for approx 20 minutes until golden brown. Leave to cool completely on a wire rack. Mix the icing sugar with a little water to make a thick glace icing. When the tarts are completely cool add a layer of icing on the top of each one.
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Whisk together the flour and salt in a large bowl. Using a cheese grater, grate the frozen butter into the flour mixture. Mix in until the butter is coarse crumbs. Make a well in the centre of the dry ingredients. Add the iced water 1-2 tablespoons at a time to the centre, using a fork to toss the flour instead of mixing.
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Bring the pastry together into a ball, wrap with clingfilm and place in the fridge for 1 hour. (Also put the remaining ½ beaten egg in the fridge, covered, until needed for egg-washing later.) After 55 minutes, grease a fluted tart tin with butter and preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
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Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200°C/fan 180°C/390°F/gas mark 6.
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Method. Heat oven to 200C (180C fan, Gas 6) and have a 12-hole cupcake tin at the ready. Roll out the pastry and using a 7.5cm (3in) cutter, cut out 12 discs and use them to line the tart tins. From the remaining pastry, cut 12 smaller discs for lids (you may have to re-roll trimmings for this). Fill each pastry tart with two generous teaspoons.
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Fill and bake your mincemeat tart. Spoon the mincemeat into the case and level off. Top with the pastry stars. Brush the tops of the with the egg white. Return the tart to the oven and bake about 20 minutes until gently golden. Keep a close eye on it in the final 10 minutes.
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2 tbsp flaked almonds. Brush the top of the tart with milk and sprinkle over the flaked almonds. Pre heat your air fryer (if required) Place the tart into the Air Fryer and set at 180C/ 350F for 30 minutes. After 10 minutes cover the top of the tart with a piece of aluminium foil to prevent the almonds from burning.