Dessert
Crumble top mince pies
Traditional mince pies but topped with spiced crumple. Perfectly partnered with custard
Method
- In a bowl, rub the butter into the flour using your fingertips until you have a breadcrumb texture. Stir through the sugar, mixed spice and cinnamon then set aside in the fridge.
- Heat the oven to 200C/180C fan. Unroll the pastry and use a 7cm cutter to cut 24 circles. Line 2 x 12 hole tart tins with the pastry circles and fill each with 2tsp of mincemeat.
- Spoon a tablespoon of the crumble mix on top of each tart and press down a little. Bake for 18-20 minutes until the pastry is crisp and the tops are golden.
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Chef’s Tips
- recipe is easily halved.
