Apple and Mincemeat Tartlets

Shortcrust Pastry

• Cold unsalted butter 120 g, cut into small cubes
• Pastry flour or top flour 200

1. Prepare shortcrust pastry 2 days in advance. Combine butter cubes and flour in a plastic bag. Place in the freezer overnight.
2. Using a food processor, pulse butter and flour mixture, sugar and salt until the mixture resembles coarse breadcrumbs. Add water and mix until a smooth dough is formed. Place dough on a floured surface and knead lightly. Leave dough to rest