Mincemeat Torte Recipes

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MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

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.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

TRADITIONAL MINCEMEAT



Traditional mincemeat image

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Provided by James Martin

Categories     Treat

Time 20m

Yield Makes about 2kg (4 x 500ml jars)

Number Of Ingredients 9

250g raisins
375g currants
100ml brandy
zest of 1 lemon, juice of ½
300g shredded suet
250g dark brown sugar
85g chopped mixed peel
½ small nutmeg, grated
1 large Bramley apple, peeled and grated

Steps:

  • Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium

GINGERSNAP MINCEMEAT TORTE



Gingersnap Mincemeat Torte image

Categories     Mixer     Egg     Dessert     Bake     Thanksgiving     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 6

1/2 cup gingersnap crumbs
3/4 teaspoon double-acting baking powder
2 large eggs, separated
1/3 cup sugar
1/4 cup bottled mincemeat
coffee or vanilla ice cream as an accompaniment

Steps:

  • Line a buttered 8-inch round cake pan with a round of wax paper, and dust the pan with flour, knocking out the excess. In a small bowl stir together the gingersnap crumbs and the baking powder. In a bowl with an electric mixer beat the egg yolks and the sugar until the mixture is thick and pale and beat in the mincemeat and the crumb mixture. In another bowl with cleaned beaters beat the whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the batter to lighten the batter, and fold in the remaining whites gently but thoroughly. Turn the batter into the prepared pan, bake the torte in the middle of a preheated 350°F. oven for 20 minutes, or until it begins to shrink from the side of the pan, and transfer it to a rack. Let the torte cool for 15 minutes and invert it onto the rack. Discard the wax paper and invert the torte onto a plate. Serve the torte, cut into wedges, with the ice cream.

MINCEMEAT TORTE



Mincemeat Torte image

Number Of Ingredients 8

2 1/2 cups graham crackers fine crumbs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 eggs beaten
1 (9-ounce) package mincemeat condensed, broken in pieces
1 cup walnuts chopped
1 teaspoon lemon peel grated

Steps:

  • Combine crumbs, baking powder and salt set aside. Gradually add sugar to eggs, beating until very thick fold in crumbs, mincemeat, nuts and lemon rind. Turn mixture into a well-greased 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until lightly browned. Cut in squares and serve warm with Tangy Lemon Sauce or sweetened whipped cream.

Nutrition Facts : Nutritional Facts Serves

MINCEMEAT TARTLETS



Mincemeat Tartlets image

Provided by Florence Fabricant

Categories     dessert

Time 1h20m

Yield 6 - 12 servings

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons sugar
12 tablespoons cold butter, in pieces
2 to 3 tablespoons ice-cold milk
2 cups mincemeat
2 medium apples, peeled, cored and finely chopped

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.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 184 grams, Fat 17 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 137 grams, TransFat 1 gram

MINCEMEAT TORTE



Mincemeat Torte image

Number Of Ingredients 8

2 1/2 cups graham crackers fine crumbs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3 eggs beaten
1 (9-ounce) package mincemeat condensed, broken in pieces
1 cup walnuts chopped
1 teaspoon lemon peel grated

Steps:

  • Combine crumbs, baking powder and salt set aside. Gradually add sugar to eggs, beating until very thick fold in crumbs, mincemeat, nuts and lemon rind. Turn mixture into a well-greased 9 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes or until lightly browned. Cut in squares and serve warm with Tangy Lemon Sauce or sweetened whipped cream.

Nutrition Facts : Nutritional Facts Serves

MINCEMEAT, MARZIPAN & APPLE TARTE FINE



Mincemeat, marzipan & apple tarte fine image

Serve this festive French-inspired mincemeat, marzipan and apple tarte with crème fraîche to cut through the sweetness. It's a fabulous Christmas dessert

Provided by Good Food team

Categories     Dessert

Time 55m

Number Of Ingredients 8

320g sheet ready-rolled puff pastry
5 tbsp mincemeat (check it's vegetarian, if needed)
200g ready-to-roll marzipan
icing sugar, for dusting
4 medium Granny Smith apples
25g cold butter, cut into small cubes
25g golden caster sugar
crème fraîche, to serve

Steps:

  • Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
  • Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
  • Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
  • Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.

Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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