Apple and mincemeat tart with crushed walnuts and mint cream
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Preheat the oven to 200C/400F/Mark 6.
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.
Brush the pastry edges with milk and bake for eight minutes, or until golden-brown.
To make the mint cream, stir together the mint and sugar with the whipped cream in a small bowl.
Sprinkle the tart with walnuts, drizzle with honey and dust with icing sugar. Serve the tart warm.
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
- 1 tbsp crushed walnuts
- 3 tbsp clear honey
- icing sugar, for dusting
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