Mince pies (or is it tarts?)

These easy deep mince pies with readymade mincemeat are so delicious. No soggy bottoms, please.

Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.

Ingredients

For the pastry

375g/13oz plain flour
250g/9oz butter, softened
125g/4oz caster sugar, plus extra for sprinkling
1 medium free-range egg

For the filling

2 x 400g/14oz jars mincemeat
2 tangerines, zest grated and flesh chopped
1 apple, finely diced

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
   Technique: Rubbing in
   Watch technique0:46 mins
2. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.
   Technique: Grating lemon zest
   Watch technique0:38 mins
3. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup.
   Technique: Rolling out pastry
   Watch technique0:32 mins
4. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar.
5. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream.

Lemon Curd

This may be a bit late but this lemon curd would make great Christmas presents and the presence of apples would help the lemons go further!

1 lb (16 oz) cooking apples, peeled, cored and sliced
1 lb (16 oz) caster sugar
grated rind and juice of 3 lemons
4 oz (1/2 C) butter
4 eggs, beaten and strained

Instructions

1. Cook apples without water over a very low heat until soft.  Then beat the cooked apple to a pulp.

2. Add the sugar, lemon rind and juice, butter and the eggs.

3. Stir continuously over a very low heat until the mixture thickens, about 20 to 30 minutes.  Do not let it boil.

4. Have read some warm, clean jars.

5. When thick, pour into jars, cover, seal and label.  Store in refrigerator.

Roasted Olive and Grape Tapenade

Here'a a quick and easy recipe for a spread/topping. It was in the free magazine our local grocery store, Raleys, distributed last fall. Makes a nice gift when put in jar with tag.

Roasted Olive and Grape Tapenade

1 1/2 c pitted Kalamata olives, halved
2 1/2 c red grapes, halved
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp chopped fresh thyme

Preheat oven to 350F.
Stir together all ingredients on large rimmed baking sheet.
Bake for 1 hour, stirring every 20 minutes
Serve warm or room temperature with goat cheese and baguette slices.
Will keep refrigerated for about 2 weeks.

Yields about 1 cup. May be doubled.