Mincemeat Tarts

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I have given a recipe for mincemeat below, but there are very good quality ones available in good supermarkets if you want to save a bit of time. Because of the suet in the mincemeat it is best to cook these when you are ready to eat them as the fat can make the pastry greasy if they sit to long. Try adding a little brandy to the custard for a bit of festive spirit.


For the pastry;

25Og butter
100g icing sugar
2 egg yolks
380g plain flour

For the mincemeat;

500g finely chopped suet
500g raisins
500g sultanas
500g apples, peeled and chopped
500g caster sugar
100g chopped candied fruit peel
2tblsp brandy
1tblsp rum
Juice and zest of 1 orange
Juice and zest of 1 lemon
1tsp each of cinnamon, nutmeg, cloves and mace


For the mincemeat;

Place all of the ingredients into a large bowl and mix well. Pack closely into sterilised jars and cover tightly. It is best to leave this mixture for a couple of weeks to allow the flavours to fully develop, but if you don’t have the time it can be used straight away.

For pastry;

Cream the butter and the sugar together, gradually add the egg yolks and fold in the flour. Divide the pastry into 10 pieces and use to line 5 small tart rings. Fill the pastry cases with the mincemeat and roll out the remainder of the pastry to cover and use to cover the pies. Chilli for 10mins. Pierce a hole in the top of the pies and cook at 180c for 20-25mins, remove from the rings and cook for a further 5mins.

Serve straight away with custard and whipped cream.

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