Mince Meat Tarts Recipe

Mincemeat tarts from homecanned mincemeat

WebDec 14, 2023 · An average tart made with a pastry crust and lid will weigh about 100 g (3 oz). (For comparison, Mr Kipling Mince Pies as sold in …

1. Mix the salt and the flour; blend the shortening in; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. (To be clear, don't add all the water if it is not all needed.) Once the water has been added, you run the risk of gluten developing and making the crust tough, so handle it no more than necessary and above all don't knead it.
2. Set aside one-third of the dough for the tart lids.
3. Start heating oven to 200 C / 400 F.
4. Roll out the other two-thirds of the dough, use it to line 8 of the cups in an ungreased, unheated tart pan.

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Mincemeat Tarts Savor the Flavour

WebDec 12, 2019 · Place all the fresh fruit, zest, nutmeg, and mincemeat in a bowl. Stir gently until well combined, then set aside as you roll out the …

1. Preheat the oven to 400 F.
2. Pour the store-bought mincemeat into a large mixing bowl. Add the diced apple, dried apricot, diced orange segments, lemon and orange zest, and the nutmeg. Gently stir until well mixed.
3. Roll the pastry out thinly on a lightly floured surface, then use a circular 3 1/2-inch cutter to cut out pastry circles. Line two muffin pans with the pastry, making sure to get it into the corners of the pan.
4. Re-roll the scraps and cut out 15 stars with a cookie cutter to act as a lid for half of the tarts. Leave the other half plain, if desired.

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Mincemeat Tarts with Butter Pastry The Kitchen Magpie

WebDec 5, 2018 · Using a cheese grater, grate the frozen butter into the flour mixture. Mix in until the butter is coarse crumbs. Make a well in the …

1. Whisk together the flour and salt in a large bowl. Using a cheese grater, grate the frozen butter into the flour mixture. Mix in until the butter is coarse crumbs.
2. Make a well in the centre of the dry ingredients. Add the iced water 1-2 tablespoons at a time to the centre, using a fork to toss the flour instead of mixing. Add enough water that the dough comes together. Form the dough into two disks. Wrap in plastic wrap and refrigerate for 2-3 hours.
3. Pre-heat your oven to 400°F.
4. To make the tarts, roll out the dough until it’s ¼ inch thick. Using a 2- inch biscuit cutter, cut out circles. Using a 1-inch biscuit cutter, cut out matching circles for the tart tops.

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