Mary Berry's mincemeat and apple and galette

(15 ratings)
Apricot and Almond Galette
Apricot and Almond Galette
  • Serves: 6-8

Mary says: This is yet another new version of a mince pie, and is so much quicker to make. It looks impressive too.


For the shortbread crust:

  • 175g (6oz) plain flour
  • 75g (3oz) buter
  • 40g (1 1/2 oz) icing sugar
  • grated zest of 1 orange

For the topping:

  • 225g (8oz) marzipan, coarsely grated
  • 410g jar of good mincemeat
  • about 2 red skinned dessert apples, thinly sliced


  1. Preheat the oven to 180C/160C fan/gas 4
  2. Measure the shortbread crust ingredients into the processor and whiz until the mixture comes together (do not add any liquid).
  3. Roll the pastry out on a floured flat baking sheet to form a round about 25cm (10 inches ) in diameter. Using your thumb and index finger, pinch the pastry all the way around the outside to form a crimped edge..
  4. Mix the grated marzipan with the mincemeat and spread over the shortbread circle, leaving a 1cm (1/ inch) gap around the edge. Arrange the apples in an overlapping spiral over the mincemeat and sprinkle with the remaining marzipan.
  5. Bake in a preheated oven for about 25-30 mins, until the shortbread is pale golden brown and crisp at the edges.
  6. Cook completely up to 24 hours ahead and reheat in a moderate oven until warm
  7. Cut into wedges and serve warm.

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