Mincemeat meringue tarts

Preheat the oven to 180ºC, gas mark 4. Roll the pastry out to a 37cm x 27cm rectangle, then cut it into 6 even rectangles and use to line 6 x 9cm diameter tart cases, leaving the excess pastry hanging over the edges. Prick the bases a few times with a fork, then line with baking parchment and put on a baking tray. Fill the cases with baking beans and bake for 15 minutes.

Meanwhile, in a food processor, whizz together the marzipan and 2 egg yolks until thick and smooth (put the third yolk in the fridge or freezer to use at a later date); set aside. Remove the baking beans and parchment from the pastry and bake for another 5 minutes, until crisp and golden. Divide the marzipan mixture between the pastry cases and bake for a further 10 minutes.

Use a serrated knife to trim the excess pastry from the tart cases. Spoon 2 heaped tbsp mincemeat on top of the marzipan for each case. In a clean bowl using electric beaters, whisk the egg whites to soft peaks, then add the sugar 1 tbsp at a time, whisking constantly, until the mixture is shiny and stiff. Spread the meringue on top of the mincemeat and bake for 6-8 minutes, until golden.