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Try these exquisite orange tarts and impress your guests with the Christmas Dinner.
For the pies
For the topping
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
Put the flour in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
Add the sugar, orange zest from 1 orange and the juice and mix well until the mixture just begins to come together.
Turn out on to a floured work surface and knead lightly until smooth. Wrap in clingfilm and chill for 1 hour.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 24 mini deep tartlet tins.
Mix the mincemeat with the remaining orange zest.
Roll out the dough thinly on a lightly floured surface and stamp into 24 rounds to line the tins. Press the dough into the tins. Place 1 teaspoon of mincemeat in each.
For the topping: very lightly whisk the egg white, then sift in the icing sugar and flour and beat until stiff. Spread a little topping on each pie.
Bake for 15-20 minutes, until the pastry is cooked and the topping is set. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
Roll out the marzipan on a surface dusted with icing sugar and cut out star shapes using a cookie cutter or a card template. Place on top of the pies and sift over a little icing sugar.