Evenly spread the remaining mincemeat over the top to cover the marzipan. Roll out the reserved pastry and, using star cutters, stamp out enough stars to decorate the top of the tart (about 14).

You have asked the right guy; I love the stuff. I make old fashioned open topped mincemeat tart in a pie plate that always goes down well and uses tons of mincemeat. I do the same with marmalade ...

Roll out and either line individual tart tins or one large one with the pastry and chill. Set oven to 180oc. Take pastry from fridge and half fill with mincemeat. Top with frangipane and bake.

Instead of individual fruit mince tarts, this large one is a nice way to serve a group of people for dessert or morning or afternoon tea. If you’re busy rushing around, you can substitute this ...