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person holding a plate of mincemeat tarts

British Mincemeat Tarts

  • Author: Emma
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 30 tarts 1x


This easy recipe for traditional mincemeat tarts will have you coming back for a second one!  Add fruit to store bought mincemeat to make these Christmas treats even tastier.


  • 2 2/3 cups store-bought mincemeat (822g)
  • 1 tablespoon clementine zest
  • 1 1/2 cups clementines, diced (235g)
  • 1 tablespoon lemon zest
  • 1/2 cup dried apricots, diced (100g)
  • 1 1/2 cups Granny Smith apple, peeled and diced (190g)
  • 1/2 teaspoon ground nutmeg
  • 1 pound 14 ounces flaky shortcrust pastry (850g)
  • 2 tablespoons caster sugar (25g)
  • 2 tablespoons icing sugar, sifted (15g)


  1. Preheat the oven to 400 F.
  2. Pour the store-bought mincemeat into a large mixing bowl.  Add the diced apple, dried apricot, diced orange segments, lemon and orange zest, and the nutmeg.  Gently stir until well mixed.
  3. Roll the pastry out thinly on a lightly floured surface, then use a circular 3 1/2-inch cutter to cut out pastry circles.  Line two muffin pans with the pastry, making sure to get it into the corners of the pan.
  4. Re-roll the scraps and cut out 15 stars with a cookie cutter to act as a lid for half of the tarts.  Leave the other half plain, if desired.
  5. Fill each tart 3/4 full.  Top each one with a pastry star, pressing down its corners to seal it to the tart.  Sprinkle the stars with caster sugar.
  6. Bake the tarts for about 20 minutes at 400 F.  The filling should be bubbling, and the pastry should be a pale golden brown around the edges.  If you're re-using a muffin pan to bake more tarts, let it cool before putting the next batch of pastry in the pan.
  7. Let the tarts cool for 10 minutes in the pan, then run a knife around the edges of each tart and carefully pop them out of the pan.
  8. Dust the star tarts with icing sugar, then serve.


  • Want the best flavor?  Add fresh oranges and apple to store-bought mincemeat, or make your own.
  • Roll the pastry a little less than 1/8 inch thick.  If the pastry is too thin, the tarts will fall apart; if it is too thick, the tarts will be dry.
  • Fill each one 3/4 full to prevent overflowing in the oven.
  • Putting pastry on top of the tarts?  Sprinkle with caster sugar before baking and with icing sugar after they've cooled to add a touch of sweetness.
  • Freeze leftovers in a freezer zip-top bag for up to 3 months.
  • Category: Pie
  • Method: Baked
  • Cuisine: English

Keywords: english mincemeat tarts, mince pies, Christmas mince pie recipe