Cranberry and mincemeat filo tarts recipe

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makes: 8
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min

Nutrition per portion

Calories 292 kCal 15%
Fat 8g 11%
  -  Saturates 3g 15%
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  • Our cranberry mincemeat tarts are full of festive flavours but are a little different than a classic mince pie. The crisp filo pastry adds a nice crunch to these rich and fruity pies. It wouldn’t be Christmas without tucking into warm mince pies and mulled wine by the fire, and we think these cranberry mincemeat tarts make for the ultimate winter warmer. The regular mincemeat filling is jeweled with fresh cranberries, adding a sharpness that cuts through the rich mince pie filling. We’ve used a jar of mincemeat, but you can make your own if you like. If you don’t have Yorkshire pudding tins feel free to use cupcake tins instead. You might be tempted to buy shop bought mince pies, but making your own is so easy, and these cranberry mincemeat tarts only take 15 minutes to bake! Cranberry mincemeat tarts are a homemade treat that is perfect for entertaining over the festive period and are guaranteed to fill you with Christmas cheer.


    • 270g packet (6 sheets) filo pastry, defrosted if frozen
    • 410g jar
    • 125g fresh or frozen cranberries
    • 2 tsp icing sugar
    • 8 x 7.5cm Yorkshire pudding tins, brushed with butter


    • Preheat the oven to 200C. Cut the stack of filo pastry sheets into 10cm squares then cover with cling film while you work with them.

    • Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat this process with the rest of the pastry to make 8 tarts. Bake the tart cases for 10 mins until crisp and golden.

    • Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.

    Top tip for making Cranberry and mincemeat filo tarts

    Cover tarts with foil to prevent the filo pastry browning too much.

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