Snowy mountain & Christmas tree tarts

  • Serves 18
  • 35 minutes

Snowy mountain & Christmas tree tarts

35 minutes
Prep Time20 minutes
Cook Time15 minutes
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Ready rolled shortcrust pastry sheet, ideally removed from the fridge 45 minutes before use320g
Egg, beaten, for brushing1
Flaked almondsHandful
Icing sugar, sifted75g, plus extra for dusting
Lemon juice2 tsp
Edible gold starsOptional
+ Buy all ingredients



Unroll the pastry from left to right. Keeping it on its paper, cut in half lengthways. Starting from one top corner, cut 9 triangles per piece, each measuring 7cm across the top or bottom, and 12cm at the sides (you should have a little pastry left over). Score a border 3mm in from each edge. Brush all edges with egg; chill briefly while you preheat the oven to 200˚C, gas mark 6.


Discard the paper and transfer the triangles to 2 baking trays lined with baking parchment. Spoon 1 heaped tsp mincemeat into the middle of each triangle, nudging the mincemeat slightly towards the borders. Scatter half of the triangles with the almonds (to make 9 almond trees) and bake all 18 for 10-12 minutes until crisp and golden. Set aside on a wire rack to cool completely.


Mix 75g icing sugar with the lemon juice until smooth. Drizzle or pipe over the almond-free tarts to create 9 snowy trees and mountains. Scatter gold stars over all the tarts (optional) and leave to set; dust with icing sugar before serving. The tarts will keep in an airtight container for a few days. 

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