Makes 18 medium or 24 small
These tarts are perfect to serve as the festive season rolls in. Easy to make with the minimum fuss as you can take short cuts with ready rolled pastry and make the filling to freeze ahead of time. I used Seville Orange Marmalade Jelly for the glaze made by local Surrey producer Jam Packed but any sweet clear jelly will work such as quince, redcurrant or cranberry.
Recipe courtesy of Eat Surrey
450g good quality sausage meat
1 small bunch of fresh thyme, finely chop half and retain the rest for a garnish
1 x 300g pack of fresh cranberries
2 tablespoons Cointreau
2 tablespoons Seville Orange Marmalade Jelly
2 packs ready rolled short crust pastry
2 clementines or satsumas, peeled and broken into segments
Pre-heat the oven to 180 /Fan 160 / Gas 4
Mix together the sausage meat and chopped thyme. Grate the orange zest and then remove the pith from the orange and dice the fruit. Add the zest and fruit to the pork mix. Finely chop 180g of cranberries (I used a food processor) and add to the pork with 1 tablespoon of Cointreau. If the sausage meat has not been seasoned add salt and freshly ground black pepper.
Line 2 bun tins with pastry and add a spoon of pork mixture to each. Bake in a preheated oven for 25 minutes. While they are cooking make the topping. Place Seville orange jelly in a pan and allow to melt. Add the Cointreau, cranberries and Clementine segments and simmer for 4-5 minutes. Remove the mixture from the heat and cool slightly.
When the tarts are out of the oven spoon over the glaze. If you want the topping to sit flat on top of the tarts then use deeper muffin tray and make sure the filling stops two thirds up. Garnish with sprigs of thyme and serve.