Cinnamon and Nutmeg shortcrust pastry mince tarts


We all love a mince pie at Christmas, but what I don’t understand is why people would buy generic shop varieties when they are so simple to make. Homemade pastry has a reputation for being tricky, but really it’s not rocket science. I like to spike mine with cinnamon and freshly ground nutmeg to  bolster the festive flavours.

You’ll need:
200g plain flour
2 tablespoons icing sugar
100g cubed cold butter (I used salted)
2 tsp ground cinnamon
1/2 a grated nutmeg
Two or three tablespoons of iced water.


Pulse all the dry ingredients together in a food processor until breadcrumbs are formed. Now while the processor is running dribble in a tablespoon of iced water at a time until the dough clumps together. This will only require 2-3 tablespoons of water (a tablespoon is 15ml).


Tip it out into a piece of clingfilm, and quickly bring it together to form a disc without over working it or handling it too much.


Refrigerate the disc of dough for at least half an hour.

After it has chilled roll it out to the thickness of a pound coin, cut out discs and line a muffin tin with them. Refrigerate again whilst you cut out some shapes to top your tarts.


Fill your cases with a teaspoon of mincemeat. I used some which was homemade by a friend, but you could use shop bought too.



Brush with an egg wash and bake at 160oC for about 12-15 minutes, or until they are golden. Pop them out of the tin and leave on a wire rack to cool.


See, that was easy wasn’t it?! Enjoy!



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