AMARETTI AND LEMON CURD TRIFLE
I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth, silky jelly – it’s like crumbs in the bed. The combination of creamy custard, good jam and cake or amaretti is perfection. Go mad with the topping – I use anything and everything I find in my store cupboard.
FOR THE PIES
1 x 410g jar of luxury mincemeat
1 sour eating apple, cored, skin on, chopped to 5mm cubes
2 x rolls of shop-bought ready-rolled shortcrust pastry
1 egg, beaten icing sugar
Preheat the oven to 200C/180C fan/gas 6.
Mix the mincemeat and apple in a small bowl.
Unroll both sheets of pastry. From one sheet, using a 9cm round cutter, cut out six circles and six large stars. From the other sheet, cut six 9cm rounds, six 7cm lids and six small stars. Line a 12-hole muffin tray with the 9cm rounds.
Fill each with 2 teaspoons of the mincemeat and apple mixture then top half with the large stars and the other half with the lids and small stars (pressing the edges with a fork to seal).
Brush with the egg mix and chill for 30 minutes.
Bake for 15-20 minutes or until golden brown.
Serve with a light dusting of icing sugar.
HHHHHHH