Saturday, 18 December 2010

Mince Tarts

Serves: 32Syns per serving:
3.5 on all plans 
Fry Light for spraying
For the pastry:
227g/8oz plain flour
pinch of salt
113g/4oz margarine or butter
cold water, for mixing
For the filling:
16 level tbsp mincemeat
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly spray some bun trays with Fry Light.
2. Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat, cut up into little pieces. Gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the refrigerator for 30 minutes.
3. Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 7½cm/3in fluted cutter. Use to line the prepared bun tins.
4. Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars witha small star cutter. Use to decorate the tops of the tarts.
5. Bake in the preheated oven for about 15 minutes, until the pastry is crisp and lightly coloured. Cool on a wire rack and dust lightly with sifted icing sugar.

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