For pudding I wanted to make something with the mincemeat I made a few weeks back, but not mince pies as such. As I was cooking a big roast I thought I’d give a mincemeat and apple tart a go. 

I made a shortcrust pastry base. Lined the bottom with a thin layer of the mince meat, then lay 3 peeled and sliced apples that I tossed in about 55g of golden caster sugar on top. I then topped it with more pastry in a latice shape and glazed with egg and sugar. I had it drooled in double cream. It rocked and was much lighter than a normal mince pie. Give it a go.

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