Preparation time: 30 minutes
Cooking time: 15-20 minutes
115g (4 oz) Stork packet
225g (8 oz) plain flour, sieved
25g (1 oz) caster sugar
Zest of 1 orange
2 tablespoons orange juice
For the filling:
350g (12 oz) mincemeat
1 apple, peeled, cored and chopped
50g dried cranberries
50g almonds, roughly chopped
1-2 tablespoons brandy, optional
For the toppings:
Meringue: 1 egg white and 50g caster sugar
1 tablespoon ground almonds, optional
Milk and caster sugar
To make pastry: rub the Stork into the flour until mixture resembles fine even breadcrumbs. Add sugar and orange zest and mix in. Add orange juice and mix with a round bladed knife to a firm dough. Knead on a lightly-floured surface until smooth.
Cover and chill.
Roll out pastry and cut out 12 bases and 4 tops to fit patty tins. Line tins with pastry bases. Use star cutters for a different decorative finish.
Mix mincemeat with apple, almonds, cranberries and brandy if used. Fill pastry bases with a dessertspoon of filling. Brush round edges of tops with water. Place over mincemeat and press down edges to seal. Make 2 - 3 slits across each pie. Brush with beaten egg white and dredge with caster sugar.
For the meringue, whisk the egg white unitl stiff and then gradually whisk in sugar until glossy. Divide in half and add ground almonds to one half if using .Spread or pipe over the filled mincemeat tarts.
Bake in preheated oven 190ºC, 180ºC fan, Gas mark 5 for 15 - 20 minutes.