28 January 2012


 Mincemeat Tarts have been a Christmas tradition in my family (as well as many British families) for years.  My Gran used to make them each year, and when she passed away my mom continued the tradition using my great-grandmother's cutter.  We, of course, have made the recipe as simple as possible.

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices.  Some mincemeat contains actual meat, but these are dessert tarts.  Mincemeat can be purchased at any British Emporium.


1 jar pre-made mincemeat 
2 packages pie crust

Cut the pie crust into 3" circles using a cookie cutter.

Put a very small amount of Mincemeat in the center of the pie crust circles.  Using a pastry brush, brush a bit of milk on the edges of the pastry circle and place another pie circle on top of the mincemeat.  Using a fork, press the 2 pie circles together to seal the tart, making sure no mincemeat filling escapes out of the sides.

Brush to top of each tart with milk, and top with a generous amount of sugar.

Bake at 350 degrees for about 10 - 12 minutes, until golden brown.

Sprinkle more sugar on the top after taking the tarts out of the oven.  

Store at room temperature in an airtight container.


No comments:

Post a Comment