Preheat oven to 200°C (180°C for fan assisted ovens . Have ready a 12 hole tart tin
Roll out pastry and using a 7.5cm/3" cutter cut out 12 discs ands use to line tart tins, from remaining pastry cut 12 smaller discs for lids.
Fill each with 2 generous teaspoonfuls of mincemeat, lightly moisten undersides of lids with water and use to top tarts, pressing gently at edges to seal.
With a skewer make a small steam hole in centre of tops, brush with water and sprinkle with sugar and bake for 15-20 minutes until golden brown. Sprinkle again with caster sugar as they come out of the oven.