For the Mincemeat

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Zest and juice of 1 unwaxed lemon

Zest and juice of 1 unwaxed orange

2 tablespoons brandy

1 tablespoon of port

1 tablespoon of rum

1 tablespoon of sherry

120g (1 cup) suet

160g (¾ cup) golden sultanas

100g (½ cup) raisins

100g (½ cup) mixed peel (mixed candied orange and lemon peel)

100g (½ cup) currants

½ teaspoon of ground nutmeg

½ teaspoon of ground cinnamon

½ teaspoon ground cloves

160g (6oz) tart apple, peeled and grated (I used pink Luci Glo)

4 tangerines, peeled and segments separated

For the Tarts

1kg (double recipe) sweet pastry

Egg wash: 1 egg beaten with 1 tablespoon of water

Sanding sugar

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1. Make mincemeat. Place all the dry ingredients into a large mixing bowl and stir.

2. Then add all the liquid and grated apple and refrigerate for one to two weeks in a 1kg covered jar.

3. Tip mincemeat into saucepan and heat to a simmer. Stir slowly for 5 minutes or so. Do not boil. Allow to cool, then stir in the tangerine segments.

4. Preheat the oven to 190° C (375° F, gas mark 5).

5. Roll the sweet pastry into a sheet 1 to 2 mm thick. Cut bottoms for the tarts and fit into mincemeat tart tin. Refrigerate for 30 min.

6. Spoon 2 tablespoons mincemeat into each base and cover with circles of pastry dough. Pinch edges together decoratively.

7. Prick a small hole in the top of each tart to allow the steam to escape. Brush with egg wash. Sprinkle with sanding sugar.

8. Place the tin on the middle shelf of the preheated oven and bake the pies for 15-20 minutes, or until the pastry turns golden and the mincemeat starts to boil slightly.

9. Remove from the oven and allow to cool slightly before taking the pies out of their tin.