Preheat the oven at 220° C / 425° F
Prep. time: 15 minutes + 48 hours macerating time
Cooking time: About 20 minutes
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.
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.
- 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.
Serve warm or cold, plain or dusted with icing sugar.
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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