CRANBERRY MINCEMEAT TARTS
These tarts are nowhere on Zaar.The recipe came from a baking for entertainment leaflet. I think they would be nice at Christmas. I made the tarts but next time I am going to make into a pie. These also freeze beautifully. If you have the orange liqueur please use it.
Provided by Dorel
Categories Tarts
Time 35m
Yield 24 tarts
Number Of Ingredients 5
Steps:
- In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
- Remove from heat.
- Grate orange peel and chop orange segments.
- Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
- Spoon into tart shell and place on baking sheet.
- Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
CRANBERRY MINCEMEAT TARTS OR PIE #2
This is a variation of my recipe #79692.This uses whole cans or jars of ingredients so it's more user friendly, nothing left over.This will make 1 9" pie plus 26 tarts.
Provided by Dorel
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
- Remove from heat.
- Grate orange zest, peel orange and chop segments.
- Add orange zest, chopped orange and liqueur.
- Spoon into tart shells and place on baking sheet.
- Fill pie shell and use top crust or make fancy cut-outs with pastry.
- Bake in preheated 400°F oven for about 20 minutes or until pastry is golden.
- For pie bake for about 35 minutes.
- I can only fit 1 pie and 1 sheet of tarts at a time in my oven so cooking time includes the 2nd pan of tarts while pie is still cooking.
MINCEMEAT, CRANBERRY & ALMOND PIE
Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 5
Steps:
- Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
- Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
- Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
- Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.
Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CRANBERRY-MINCEMEAT PIE
Steps:
- Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
- Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
- Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.
CRANBERRY MINCE PIE
Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY-APPLE MINCEMEAT PIES
Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree- few folks who've tried it stop at just one slice!
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 13
Steps:
- In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week., Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil. , Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks.
Nutrition Facts : Calories 419 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 147mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 2g protein.
CRANBERRY MINCE PIES
Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast
Provided by Gordon Ramsay
Categories Afternoon tea, Snack, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
- Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
- Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.
- Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.
- Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.
Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium
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