Mary Berry’s mincemeat and apple and galette recipe

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serves: 6 - 8
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  • 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


    • Preheat the oven to 180C/160C fan/gas 4

    • Measure the shortbread crust ingredients into the processor and whiz until the mixture comes together (do not add any liquid).

    • 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..

    • 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.

    • Bake in a preheated oven for about 25-30 mins, until the shortbread is pale golden brown and crisp at the edges.

    • Cook completely up to 24 hours ahead and reheat in a moderate oven until warm

    • Cut into wedges and serve warm.

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    (68 ratings)
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