I make my own Christmas mince tarts each year, because homemade ones are so much better!!! I have found the best sweet shortcrust pastry recipe in the world!!!! It’s from Annabel Langbein’s Simple Pleasures and it’s divine. https://www.annabel-langbein.com/recipes/festive-fruit-mince-tart/409/ I am giving you the recipe here now…so go to it, make your own, it’s not long till Christmas. I buy my Christmas mince,(as a famous chef once said, the bought stuff is just as good and saves so much time), but in the link you can find the recipe for Christmas mince if you do have time and fancy making it.
Ingredients:
360g butter, softened, 3/4 cup caster sugar, 1 egg, 3 1/3 cups flour, lightly beaten egg white to brush pastry case
Soooo much butter! 
Whip in an egg with that creamed butter and sugar
:
Beat the butter and sugar until fluffy. Add the egg and beat to combine. Add flour and mix until just combined (it will be soft). Turn out onto a lightly floured board and use floured hands to shape two sausage-shaped portions each about 6cm in diameter. Chill for about 30 minutes before using.
Roll and cut out circles to fit tin 
Line muffin tin with pastry 
Gladwrap and store in the fridge or freezer until required 
Cookie cutter topping
Butter the muffin tins and using a cookie cutter, cut out rounds and line the greased tin. Fill the pastry cases with Christmas mince, then place smaller rounds on the top and seal the edges by squeezing with your fingers. Bake in a preheated oven at 180 degrees C for 15 minutes or until golden brown.
Eat, with strawberries, raspberries, blueberries and cream, mmmmmmmm or just by themselves with a nice hot cup of tea. This amount of pastry makes two dozen, so you can freeze the other log of pastry if you don’t want to make this many and use another day. Or try making Annabel Langbein’s Silky Lemon Tart. Here’s her recipe. The best lemon tart you’ll ever try! https://katcarterskitchen.com/2014/08/04/silky-lemon-tart/Now that’s good! 🙂
Great for breakfast :):)
