Mary Berry Apple and Mincemeat Squares

These Apple and Mincemeat Squares were born out of a bit of fridge guilt. I had a half-used jar of mincemeat leftover from Christmas, sulking at the back of the shelf next to an orange with ideas above its station. I didn’t fancy making another pie (frankly, we’re still recovering from December), so I turned to Mary Berry for inspiration.

To be honest, I wasn’t expecting much. I thought it might be a bit stodgy or overly sweet. But the apples—sharp, Bramley and brilliant—completely transform it. I did accidentally overcook the apples the first time and ended up with baby-food filling, so don’t make that mistake. Let me show you how I fixed it.

The Secret Behind This Bake

What surprised me most is how well the sharpness of the apples cuts through the richness of the mincemeat. It’s the kind of balance that makes you go back for “just a sliver”… four times.

Most recipes with mincemeat feel heavy and wintry. This one feels fresher. The pastry’s light, a bit zesty from the orange, and it crisps up beautifully if you chill it before baking.

And the brandy? Optional, technically. But emotionally essential.

INGREDIENTS + WHY THEY MATTER

• Bramley Apples – They break down just enough to go soft without becoming mush. I tried with Granny Smiths—they stayed oddly firm and didn’t melt into the mincemeat like Bramleys do.
• Luxury Mincemeat – A good jar makes all the difference. I once tried a bargain one and it just tasted of sugar and regret.
• Butter (for pastry) – Proper butter, cold from the fridge. Margarine gave it a sad, greasy vibe.
• Icing Sugar – Lends a gentler sweetness to the pastry than caster sugar would.
• Orange Zest – Brightens the whole bake. I forgot it once and the pastry tasted flat.
• Brandy – Not strictly necessary, but it lifts the whole thing with a festive kick.

Making It Yours (Without Ruining It)

• No Brandy? Use orange juice or a splash of lemon juice. Still bright, just less boozy.
• Egg-Free? I tested with oat milk as a glaze—didn’t brown quite the same, but still crisped up.
• Gluten-Free? I used a plain GF flour blend and added ¼ tsp xanthan gum—held together fine but needed an extra splash of water to come together.
• Nutty Twist – I’ve sprinkled chopped walnuts over the mincemeat filling before folding over the pastry. Adds lovely crunch.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Apples turned to mush	Overcooked them in the pan	Cook just until they start to soften—3 mins max
Pastry sogged on the bottom	Didn’t preheat baking sheet	Always heat a tray in the oven first—it crisps the base
Filling leaked out the sides	Edges weren’t sealed properly	Use beaten egg to glue edges and press firmly
Top browned too quickly	Oven too hot or top too close	Bake in the middle, and check at 30 minutes

HOW TO MAKE MARY BERRY’S APPLE AND MINCEMEAT SQUARES

1. Cook the Apples: In a large frying pan, melt a knob of butter. Toss in 500g diced Bramley apples, 2 tbsp caster sugar, and 2 tbsp water. Cover and cook 3–4 minutes—until they’re just soft but not collapsing. Set aside.
2. Add Brandy + Mincemeat: Stir in 1 tbsp brandy and a 410g jar of mincemeat. Chill while you make the pastry.
3. Make Pastry: In a food processor, pulse 225g flour and 115g diced cold butter until crumbly. Add 30g icing sugar, zest of 1 orange, 1 tbsp water, and half of 2 beaten eggs. Pulse again till it clumps. Bring together by hand.
4. Roll + Line: Roll out into a rectangle, double the length of your tin. Line the base and sides with half the pastry, leaving edges overhanging.
5. Fill + Fold: Spoon in the apple/mincemeat mix. Brush edges with egg, then fold over the rest of the pastry. Press to seal and trim excess. Score the top gently. Brush with more beaten egg.
6. Chill + Bake: Chill for 30 minutes. Meanwhile, preheat oven to 200°C (180°C fan), with a heavy baking sheet inside. Bake on the hot tray for 35–45 mins, until golden and crisp.
7. Cool + Slice: Let it cool before cutting into squares or slim fingers. Ideal with brandy butter or a strong cup of tea.

TIPS FROM MY KITCHEN

• I bake this in my old metal brownie tin—it gives the best bottom crust.
• I zest the orange directly over the food processor—less mess, more oils.
• If you’ve got leftover pastry, roll it thin, bake off as little buttery crackers.
• Want neater slices? Chill the baked tray overnight and slice cold.

STORAGE + SERVING

• Fridge: Keeps well for up to 3 days in a sealed container.
• Freezer: Wrap slices individually—freeze up to 2 months.
• Reheat: Best popped into a warm oven for 8–10 mins. Microwave works but softens the pastry.
• Serve with: Brandy butter, cream, or honestly, just strong builder’s tea.

FAQs

Q: Can I use shop-bought shortcrust pastry instead?
A: You can, in a pinch. But it won’t have the same orange-zesty lift. Still tasty, though—especially if you’re short on time.

Q: Is it too sweet with mincemeat and apples?
A: Not at all, thanks to Bramleys. Their tartness keeps it balanced. Don’t use eating apples or it’ll be cloying.

Q: Can I make it in advance?
A: Yes! It actually slices better the next day. Make it the night before, chill, then warm slightly before serving.

Q: What tin size works best?
A: I use a standard 20x30cm brownie tin. Anything similar will do—just make sure it’s not too shallow.

Try More Recipes:

• Mary Berry French Apple Tart
• Mary Berry Filo Apple Strudels
• Mary Berry Glazed Fruit Tartlets
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd