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Mincemeat Tart

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Holiday

Tags: christmas, english, medium difficulty, recipes for dessert, recipes for mince pie, recipes using brandy, recipes using granulated sugar, recipes using ground cinnamon, recipes using orange, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMincemeat_Tart)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMincemeat%20Tart&oldid=4523269

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Mincemeat

  • For 4½ pints (2.25 liters):
  • 1 lb (500 g) seeded raisins
  • 1 lb (500 g) currants
  • ½ lb (250 g) finely-ground beef suet
  • Rind of 2 lemons
  • ½ lb (250 g) candied orange peel
  • ½ lb (250 g) candied citron
  • 12 oz (375 g) white granulated sugar
  • 2 lbs (1 kg) green apples, peeled
  • ½ tsp (3 mL) nutmeg
  • ½ tsp (3 mL) cinnamon
  • ½ cup (120 mL) brandy or rum
  • 1 Tbsp (15 mL) salt

Assembly

  • Shortcrust pastry dough, homemade or store-bought
  • Milk
  • Egg (optional)

Directions

Mincemeat

  1. Wash and dry currants. Set aside.
  2. Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade.
  3. Mix in the currants, brandy, and spices.
  4. Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year.

Assembly

  1. Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.
  2. Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut out tart shells. Gently press into 1½-inch (4 cm) tart pans.
  3. Fill shells with mincemeat and top with a 1-inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.
  4. Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.
  5. Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges.
  6. Allow to cool on a wire rack, and dust with icing sugar.

Notes

If you don't want to make your own pastry, store-bought pie crust will work well.

Candied orange peel and citron can be found in most markets around Thanksgiving.

Suet is pure beef fat and can be obtained from a butcher (they will grind it on request.) Vegetarians can substitute a solid vegetable fat such as Pura vegetable suet.

People wanting a more alcoholic kick to their mince pie may also want to inject them with a little extra brandy.