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Mincemeat Tarts Recipe
Flavors of United Kingdom
Total time: 30 to 60 minutes
Preheat the oven at 220° C / 425° F
Prep. time: 15 minutes + 48 hours macerating time
Cooking time: About 20 minutes
Difficulty: Easy
Chef's Note
Whether eaten as part of dessert or for Christmas tea, mince pies are an essential part of the celebrations. The original mince pies were filled pastry cases made in the shape of a crib – commemorating the birth of the baby Jesus. They contained dried fruits, minced meat and spices. Today’s version leaves out the meat, is round and sprinkled with sugar. Another ritual said to bring good luck is to eat a mince every day of December – it’s supposed to be bad luck to refuse any you’re offered.
Here in Great Britain, children never forget to place a little glass of Sherry and a mincemeat tart in front of the fireplace to thank Father Christmas for filling the Christmas stockings that hang at the foot of their beds or on the fireplace mantel.
Shopping
Mincemeat can be bought in jars, ready to use, in the import section of your grocery store. However if you want to make your own, here's the recipe.
Ingredients
- 200 g (7 oz.) red apples, peeled and chopped
- 300 g (10 oz.) currants
- 150 g (5 oz.) seedless raisins
- 150 g (5 oz.) sultanas
- 100 g (3 1/2 oz.) candied cherries
- 60 g (2 oz.) candied lemon peel
- 60 g (2 oz.) candied orange peel
- 120 g (4 oz.) chopped walnuts
- 250 g (9 oz.) beef suet
- 500 g (18 oz.) brown sugar
- 2 tbsp. allspice
- 4 tbsp. rum or brandy
- 400 g (14 oz.) pie pastry or puff pastry
Method
- Place all the ingredients except the pastry in a non-reactive bowl, cover with a cloth and let sit for 48 hours at room temperature,
- roll out the pastry;
- cut out rounds and line individual aluminum tart moulds with the pastry;
- half fill the tart shells with mincemeat; place another pastry round on top;
- seal the edges together with a little water; brush the tops with an egg white beaten together with 1 tbsp. milk;
- bake in a preheated 220° C (425° F) oven for about 20 minutes or until the pastry is golden brown.
Serving
Serve warm or cold, plain or dusted with icing sugar.
Sommelier
Because of the richness of the tarts, instead of wine try a glass of milk lightly flavored with cinnamon or a glass of Caribbean rum
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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