• 375g Sweet shortcrust pastry
  • Flour, a little for dusting
  • 375g Mincemeat
  • 50g Madeira cake
  • 50g Ground almonds
  • 1 Egg yolk
  • 25g Caster sugar
  • 50g Butter, softened
  • 3tbsp Candied peel
  • 100g Marzipan, finely diced
  • 25g Toasted flaked almonds
  • Icing sugar for dusting


  • STEP 1

    Roll out the pastry on a lightly floured surface and stamp out 12 circles, 8cm across; you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few teaspoons of the mincemeat to each pastry case.

  • STEP 2

    Whizz the cake, almonds, egg, caster sugar and butter in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.

  • STEP 3

    Heat the oven to 200°C/180°C fan/gas 6. Bake the pies for 20–25 minutes until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.