Mincemeat Tart
Mincemeat Tart — a pie and tart recipe, 15 ingredients.
contains dairycontains eggscontains nutscontains meatcontains alcohol
Ingredients
US
Metric
- 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
- Shortcrust pastry dough, homemade or store-bought
- Milk
- Egg (optional)
Make it lactose-friendly
- Milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash and dry currants. Set aside.
- Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade.
- Mix in the currants, brandy, and spices.
- Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year.
- Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.
- 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.
- 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.
- Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.
- Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges.
- Allow to cool on a wire rack, and dust with icing sugar.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0