For The Manor House Mincemeat:

Method, combine all ingredients and leave macerate over night.

For the Pastry;

Cream the butter, salt and sugar until light and fluffy.

Add the egg yolk slowly, when combined fold in the flour.

Refrigerate well until use.

To make the tarts:

Roll out the required amount of pastry, cut into discs and place into your buttered non stick muffin tins. Add a spoonful of the mincemeat and place another disc of pastry on top.

Press well around the edges, and decorate the tops as you wish.

Brush with a little whisked egg and bake at 170◦ centigrade until golden and crisp, check the bottom of the tarts.