Ingredients

• 1 x 7½cm/3in square ready-made puff pastry
• 150g/5½oz mincemeat
• 1 cooking apple (such as Bramley apple)
• cored
• peeled and sliced
• 2 tbsp soft brown sugar
• 1 tbsp milk
• 1 tbsp chopped fresh mint
• 2 tbsp icing sugar
• 100ml/3½fl oz double cream
• whipped to soft peaks
• 1 tbsp crushed walnuts
• 3 tbsp clear honey
• icing sugar
• for dusting

Directions

• Preheat the oven to 200C/400F/Mark 6.
• For the tart
• lay the pastry on a baking sheet and spread the mincemeat onto the pastry
• leaving a 1cm/½in border. Place the apples and sugar on top of the mincemeat.
• Brush the pastry edges with milk and bake for eight minutes
• or until golden-brown.
• To make the mint cream
• stir together the mint and sugar with the whipped cream in a small bowl.
• Sprinkle the tart with walnuts
• drizzle with honey and dust with icing sugar. Serve the tart warm.