These are another easy, tasty version of a traditional holiday pie, that allows you to have just a small perfect bite, rather than an overwhelming slab on a plate. The crust is very forgiving, and the filling can be a store-bought mincemeat blend, but Ms. Lawson has provided a not-exactly traditional recipe for a filling, that incorporates cranberries and port wine. I went down the middle, and used dried cranberries, clementine zest and juice, and brandy to augment the ready-made mincemeat from the grocery store. Mine are also tree-topped instead of star-topped, because my smallest star cutter was just a bit too large. The tart pan Ms. Lawson refers to is the trusty mini-muffin tin you may have in your collection, but I was eager to use my new tartlet pan, so that is what I did, making my tartlets just a bit larger than hers.
The link to the recipe, on Nigella’s website, is here.