Apple and mincemeat tart with crushed walnuts and mint cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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Preheat the oven to 200C/400F/Mark 6.
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For the tart, lay the pastry on a baking sheet and spread the mincemeat onto the pastry, leaving a 1cm/½in border. Place the apples and sugar on top of the mincemeat.
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Brush the pastry edges with milk and bake for eight minutes, or until golden-brown.
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To make the mint cream, stir together the mint and sugar with the whipped cream in a small bowl.
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Sprinkle the tart with walnuts, drizzle with honey and dust with icing sugar. Serve the tart warm.
Ingredients
For the tart
- 1 x 7½cm/3in square ready-made puff pastry
- 150g/5½oz mincemeat
- 1 cooking apple (such as Bramley apple), cored, peeled and sliced
- 2 tbsp soft brown sugar
- 1 tbsp milk
For the mint cream
- 1 tbsp chopped fresh mint
- 2 tbsp icing sugar
- 100ml/3½fl oz double cream, whipped to soft peaks
To serve
- 1 tbsp crushed walnuts
- 3 tbsp clear honey
- icing sugar, for dusting
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