Party tartlets
These tartlets can be filled with lots of different things and make great party food. We've put together a selection of delicious fillings for you to try, starting off with a mouthwatering mix of crème fraiche and mincemeat.
2 sheets frozen filo pastry sheets, thawed
Melted butter for brushing
150g (5oz) mincemeat
50g (2oz) dried, no soak apricots, diced
1tbsp brandy
Crème fraiche
The method for these tiny tartlets is the same as for the larger tart cases but using a mini muffin or petit-four sized tin. We have given quantities for 20 cases, but you can use the entire pack to make lots of tartlet cases, cook and cool then store in an airtight container for up to three weeks. They can be filled with a variety of fillings and served hot or cold.
1.Preheat oven to 180°C/350°F/gas 4.
2. Lay pastry sheets on top of each other, cut into four strips across the width and then cut down the length to make 8 squares. Brushing each square very lightly with butter, layer up three at a time with their corners offset and use to line a mini muffin mould. Repeat until all the moulds are lined, then bake for 8-10 mins until the pastry is golden brown.
3. Repeat with the remaining filo, until it's all used, making sure you cover any waiting pastry with cling film.
4. Mix the mincemeat with brandy and apricots and stir well. Place 1tsp each of crème fraiche and mincemeat in each tartlet.
Where to next?
Tart recipes
Pastry recipes
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