Enjoy with some Flyfaire 2004 Riesling
What you’ll need
- 225g of plain flour
- 2tsp of cinnamon
- 140g of chilled butter that’s been cut into cubes
- 55g of ground almonds
- 25g of caster sugar
- 1 egg yolk
- 55g of golden marzipan
- 170g of mincemeat
- 2 tbsp of sherry
- Caster sugar for sprinkling
How to make them
Mix the flour, cinnamon and butter together until y o u g e t f i n e breadcrumbs. Add the caster sugar, the ground almonds, the egg yolk and 2-3 tbsp of cold water. Mix until you get a soft dough.
Knead the dough briefly on a floured surface, then wrap in glad wrap and chill for 30 minutes. While the dough chills, chop the marzipan into cubes and stir into the mincemeat, along with the sherry.
Preheat the oven at 190°C. Grease a 12 hole tart tin. Thinly roll out the pastry and cut out twelve 7.5 cm rounds and divide them between the pastry cases. Cut out 12 stars and place on each tart. Bake for 20 minutes until golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar.
Voilà! A perfect little Christmas treat!