A Christmassy treat dialled up to ten with the addition of some Pink Lady® perfection.
Full preparation
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Preheat the oven to 200C/400F. Unroll the pastry onto a clean board. Using a 7cm cutter stamp out 12 circles and use to line a bun tin. Put in the fridge for 30 minutes. Reserve the pastry trimmings.
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Meanwhile in a bowl mix together the mincemeat, diced apple and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.Using the pastry trimmings stamp out 12 small star or heart shapes. Put a star or heart on the top of each mincemeat tart.
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Bake in the oven for 15 - 20 minutes until lightly golden and cooked.
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Leave to cool for 5 minutes then transfer to a wire rack and dust with icing sugar.
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Serve warm or cold.
