Christmas Tarts

ChristmasMincePiesRecipe v2
The perfect addition to any Christmas dessert platter.

These traditional mince tarts are packed full of festive flavours!


  • 350g sweet shortcrust pastry or 3 sheets sweet shortcrust pastry, thawed
  • 1 cup Christmas Mincemeat
  • 2–3 Tbsp milk
  • Caster sugar
  • Icing sugar
View Method Christmas Tarts


  1. Preheat the oven to 180˚C.
  2. On a lightly floured board, roll out the sweet shortcrust pastry to 3mm thickness or use ready-rolled pastry sheets.
  3. Cut out rounds with a 7cm cutter and the same number of tops with a 6cm round cutter for sealed tarts, or a star cutter. You should get about 16 of each.
  4. Fit the larger circles of pastry into patty tins and put about 1 tablespoon of mincemeat into each.
  5. Brush the edges of the bases with milk and place the tops on, pressing gently to seal the edges.
  6. Brush the tops with milk, sprinkle with a little caster sugar and make a small slit in the tops if making sealed tarts.
  7. Bake for about 20 minutes until lightly browned, then remove from the tins to cool on a rack.
  8. Dust with icing sugar.

Serving Tip

Reheat in a low 140˚C oven for 15 minutes or until warm, and dust with icing sugar.

View Ingredients Christmas Tarts
View Method Christmas Tarts
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