Make the filling by mixing together the apple, cranberries and mincemeat.
FOR THE PASTRY
Cut the butter into small pieces and, in a large bowl, rub it into the flour until the mixture looks like breadcrumbs.
Add the sugar, egg yolks and satsuma juice and mix together.
Roll the pastry into a ball and divide into quarters.
Roll out one piece, cut out 8 circles, just big enough to line the tins. Repeat with another quarter to make 16 circles.
Roll out the next two quarters one at a time, and cut 8 stars out of each, about the same size as the tart tin holes.
Cooking in 2 batches, add the pastry circles to the tin, spoon in some filling and top with the stars.
Brush with milk and bake for 15 mins until the pastry is cooked and golden. Leave to cool slightly, then dust with icing sugar.
Pies & Tarts