Mincemeat Tart Recipe
This mincemeat tart recipe is a delightful twist on the age old holiday dessert favorite mincemeat pie
Equipment
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 169kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 197mgPotassium: 16mgFiber: 1gSugar: 12gVitamin A: 236IUCalcium: 4mgIron: 1mg
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