Mincemeat and Apple Viennese Tart

Start by cooking the apples as they need to be completely cold before using. Slice the apples into a non-metallic bowl, cover with a plate and microwave for 2-3 minutes until they have reduced to a pulp.  Mash with a fork and leave to go cold.  No need to add sugar.

Use either a 12 hole muffin tin or the pastry ring placed on a baking sheet and line with the pastry. Chill.

Divide the mincemeat between the tartlets or place onto the base of the chilled pastry ring. Top off with the cold apple puree and pop the whole lot back into the fridge.

To make the Viennese topping – Using an electric hand whisk Cream the butter and vanilla well until really smooth then add the sugar. Little by little incorporate the flour and you will achieve a very thick yet smooth mix.

Load a piping bag fitted with a star nozzle and pipe the mix over the tart or tartlets. I like to pop the whole lot back into the fridge until the oven reaches temperature.

Preheat the oven to 190 degrees c and bake for 16-18 minutes until the Viennese tops are light golden brown.

Dust with icing sugar and you will LOVE these !!