Mincemeat and cranberry tartlets

Method

1. Pre-heat the oven to 160ºC/Fan 140ºC. Lightly grease the wells of a muffin tin with the reduced-fat spread.
2. Mix the dried fruits and apple together in a bowl with the golden syrup and hot water. Leave to one side.
3. Lightly dab some reduced-fat spread over a sheet of filo pastry. Fold the short ends into the middle to overlap one another, to form a rectangular shape three pastry layers thick. Cut into two roughly equal 10cm squares.
4. Place each square into a well of the tin. Repeat with the remaining sheets, giving you 8 pastry shells.
5. Divide the fruit mixture evenly between the pastry shells. Crinkle the edges of the pastry up a little to hold the mixture in place.
6. Bake in the oven for 7–8 minutes, until the pastry has crisped. Sprinkle with caster or icing sugar and serve warm or cold as preferred.

Top tip

These are great as a party snack or dessert, and are a lower fat alternative to regular mince pies.