Mincemeat Tart Recipe
lynn
This mincemeat tart recipe is a delightful twist on the age old holiday dessert favorite mincemeat pie
Prep Time 20 minutes mins
Cook Time 22 minutes mins
Refrigerated Time 1 hour hr
Total Time 1 hour hr 42 minutes mins
Course Baking Recipes + Tips
Cuisine British
Servings 24 tarts
Calories 169 kcal
Pate Brisee for Tart crust
- 2 1/2 cups all-purpose flour plus more for rolling out crust
- 1 teaspoon salt
- 8 ounces 2 sticks cold unsalted butter cut into 1/2-inch pieces
- 1/2 cup ice water plus more as needed
- 15 ounces mincemeat filling I used Robertson's
Pulse flour and salt in a food processor until combined.
Add butter, and process until mixture resembles a coarse meal, about 10 seconds.
With machine running, add ice water in a slow, steady stream until the mixture just begins to hold together.
Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days
Preheat oven to 325' F
Roll dough to a thickness of 1/8" or 1/4 "
Cut a circle with a cookie cutter or inverted cup of an appropriate size for your tart pan
Cut stars or another small shape for the top of your tart
Pre-bake your tarts and decorative tops at 325' for 7 minutes.
Take tarts out of the oven and increase the temperature to 350'
Fill your tarts with mincemeat so that the tart is just about full.
Top with pre-baked decoration
Bake at 350' F for another 15 minutes.
Calories: 169kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 197mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 236IUCalcium: 4mgIron: 1mg
Keyword holidays, mincemeat, mini, tarts