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    Snowy mountain & christmas tree tarts

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    Snowy mountain & christmas tree tarts

    • Preparation time: 20 minutes, plus pastry tempering
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus pastry tempering

    Makes: 18


    320g Jus-Rol Ready Rolled Shortcrust Pastry Sheet, ideally removed from the fridge 45 minutes before use
    1 British Blacktail Free Range Egg, beaten, for brushing
    About 270g Waitrose & Partners Christmas Mincemeat
    Handful flaked almonds
    75g icing sugar, sifted, plus extra for dusting
    2 tsp lemon juice
    1 pack Waitrose & Partners Christmas Edible Gold Stars


    1. Unroll the pastry from left to right. Keeping it on its paper, cut in half lengthways. Starting from one top corner, cut 9 triangles per piece, each measuring 7cm across the top or bottom, and 12cm at the sides (you should have a little pastry left over). Score a border 3mm in from each edge. Brush all edges with egg; chill briefly while you preheat the oven to 200˚C, gas mark 6.

    2. Discard the paper and transfer the triangles to 2 baking trays lined with baking parchment. Spoon 1 heaped tsp mincemeat into the middle of each triangle, nudging the mincemeat slightly towards the borders. Scatter half of the triangles with the almonds (to make 9 almond trees) and bake all 18 for 10-12 minutes until crisp and golden. Set aside on a wire rack to cool completely.

    3. Mix 75g icing sugar with the lemon juice until smooth. Drizzle or pipe over the almond-free tarts to create 9 snowy trees and mountains. Scatter gold stars over all the tarts and leave to set; dust with icing sugar before serving. The tarts will keep in an airtight container for a few days. 

    Cook’s tip

    Mix and match the decorations as much as you like, and serve the tarts warm if you can’t wait to tuck in!

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    This recipe appeared within the December 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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