Mary Berry Apple and Mincemeat Squares

This delicious Mary Berry Apple and Mincemeat Squares recipe is a quick and simple dessert that combines the fruity sweetness of Bramley apples with rich mincemeat. Perfect for any occasion, these squares offer a delightful buttery pastry topped with a golden finish, making them a comforting treat that’s easy to prepare with common ingredients.

This Apple and Mincemeat Squares Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

Filling

• Knob of butter
• 500g (1lb 2oz) Bramley apples, peeled, cored, and diced
• 2 tbsp caster sugar
• 2 tbsp water
• 1 tbsp brandy
• 1 x 410g jar luxury mincemeat

Pastry

• 225g (8oz) plain flour
• 115g (4oz) butter, diced
• 30g (1oz) icing sugar
• Finely grated zest of 1 orange
• 1 tbsp water
• 2 eggs, beaten

How To Make Apple and Mincemeat Squares:

1. Make the Filling: Melt the butter in a large frying pan over medium heat, then add the diced Bramley apples, caster sugar, and water. Stir, cover with a lid, and cook for about 3–4 minutes until the apples are soft but not mushy. Transfer the mixture to a bowl, add the brandy and mincemeat, and chill in the fridge while you prepare the pastry.
2. Prepare the Pastry: In a food processor, combine the plain flour and diced butter and whiz until it resembles breadcrumbs. Add the icing sugar, orange zest, water, and half of the beaten egg, then whiz again until the pastry comes together. Knead into a ball and roll out to a thin rectangle, double the length of the tin but the same width.
3. Line the Tin: Line the base and sides of the tin with the rolled-out pastry, leaving the edges overhanging. Spoon the chilled apple and mincemeat filling into the tin. Brush the edges with some of the remaining beaten egg, then fold the overhanging pastry over the filling to create a top. Press down lightly around the edges and trim any excess pastry. Score the top gently with a small knife for decoration and brush with the remaining beaten egg.
4. Bake: Chill the pastry in the fridge for about 30 minutes, if time allows. Preheat the oven to 200°C/180°C Fan/Gas 6, placing a heavy baking sheet inside to heat. Once preheated, place the tin on the hot baking sheet and bake for 35–45 minutes until the pastry is golden and crisp.
5. Cool and Serve: Allow to cool before slicing into squares or fingers. Serve with brandy butter if desired.

Recipe Tips

• Choose the Right Apples: Use Bramley apples for the best texture and flavor. They cook down nicely and provide a lovely softness in the filling.
• Chill the Pastry: After assembling, chill the pastry for at least 30 minutes before baking. This helps it hold its shape and become extra crisp.
• Don’t Overcook the Apples: Cook the apples just until they are soft but not mushy. This ensures a nice bite in the filling and prevents it from turning to mush during baking.
• Seal the Edges Well: When folding the pastry over the filling, press down firmly to seal the edges. This keeps the filling from leaking out while baking.
• Brush with Egg: Make sure to brush the top with beaten egg before baking. This gives the pastry a beautiful golden color and a shiny finish.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover Apple and Mincemeat Squares to cool until they are at room temperature. After that, keep them in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap leftover Apple and Mincemeat Squares tightly in plastic wrap or foil, then put them in a freezer-safe container. They will stay good in the freezer for up to 2 months. To thaw, just move them to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 cup (approx. 245 grams)

• Calories: 380
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 12mg
• Potassium: 650mg
• Total Carbohydrate: 77g
• Dietary Fiber: 4g
• Sugars: 54g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Pecan And Cinnamon Ripple Squares
• Mary Berry Mini Dauphinoise Potatoes
• Mary Berry Coconut Meringue Slices
• Mary Berry Chocolate Chip Traybake
• Mary Berry White Chocolate Icing