Mincemeat Tarts Recipes

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MINCE TART WITH CRUMBLE TOPPING

Steps:

• First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
• Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
• On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
• Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
• Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
• Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.

MINCEMEAT TARTLETS

Steps:

• Mix the flour, salt and sugar together in the bowl of an electric mixer. Add the butter and mix until the mixture resembles coarse breadcrumbs. Slowly add the milk, using just enough so the dough can be gathered into a ball. The dough can also be mixed by hand.
• Transfer the dough to a lightly floured surface and knead very briefly. Form into a flat round, wrap in waxed paper and refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Roll out the dough and cut it to line 12 to 14 three-inch-round tartlet forms. Line each pastry-filled tartlet form with foil and weight down with dried beans or pie weights. Place in the oven and bake eight to 10 minutes, until the dough looks dry.
• Drain the mincemeat, mix with apples and fill the tartlet shells, still in their pans, with the mincemeat mixture.
• Place the tartlet forms on a baking sheet and place in the oven. Bake until bubbling, about 25 minutes. Allow to cool before serving.

EASY CHRISTMAS MINCE TARTS

Steps:

• Quarter and core the apple.
• Grate the apple without peeling.
• Add the grated apple and brandy to the fruit mincemeat.
• Cut out 36 circles from the shortcrust pastry to line the tray.
• Add a teaspoon of the fruit mixture to each tart.
• Cut out 36 Christmas shapes from the puff pastry. I have star, heart, tree and bell shapes that I use for this recipe.
• Put a puff pastry shape on top of each tart.
• Mix together the golden syrup and water and use it to brush each puff pastry. This browns the puff pastry.
• Bake for 15 minutes in an oven set to 200°C.
• Serve warm with whipped cream or icecream or cool on a rack and dust with icing sugar.

CRANBERRY MINCEMEAT TARTS

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.