Mincemeat Tarts
This easy recipe for traditional mincemeat tarts will have you coming back for a second one! Add fruit to store bought mincemeat to make these Christmas treats even tastier.
Servings: 30 tarts
Calories: 165kcal
Ingredients
- 2 ⅔ cups store-bought mincemeat
- 1 tablespoon clementine zest
- 1 ½ cups clementines diced
- 1 tablespoon lemon zest
- ½ cup dried apricots diced
- 1 ½ cups Granny Smith apple peeled and diced
- ½ teaspoon ground nutmeg
- 1 pound 14 ounces flaky shortcrust pastry
- 2 tablespoons caster sugar
- 2 tablespoons icing sugar sifted
Instructions
- Preheat the oven to 400°F.
- 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.
- Roll the pastry out thinly on a lightly floured surface, then use a circular 3½-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.
- 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.
- Fill each tart ¾ full. Top each one with a pastry star, pressing down its corners to seal it to the tart. Sprinkle the stars with caster sugar.
- Bake the tarts for about 20 minutes at 400°F. The filling should be bubbling, and the pastry should be a pale golden brown around the edges. If you're re-using a muffin pan to bake more tarts, let it cool before putting the next batch of pastry in the pan.
- Let the tarts cool for 10 minutes in the pan, then run a knife around the edges of each tart and carefully pop them out of the pan.
- Dust the star tarts with icing sugar, then serve.
Notes
- Want the best flavor? Add fresh oranges and apple to store-bought mincemeat, or make your own.
- Roll the pastry a little less than ⅛ inch thick. If the pastry is too thin, the tarts will fall apart; if it is too thick, the tarts will be dry.
- Fill each one ¾ full to prevent overflowing in the oven.
- Putting pastry on top of the tarts? Sprinkle with caster sugar before baking and with icing sugar after they've cooled to add a touch of sweetness.
- Freeze leftovers in a freezer zip-top bag for up to 3 months.
Nutrition
Serving: 1tart | Calories: 165kcal | Carbohydrates: 35g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 249mg | Potassium: 75mg | Fiber: 2g | Sugar: 18g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg
