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    You are here: Home / Desserts / Mincemeat tarts

    Mincemeat tarts

    Published: Dec 13, 2020 · Modified: Dec 13, 2020 by Sarah Brooks

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    Mincemeat tart propped up against a stack of tarts, with holly and a star in the background and text overlay, mincemeat tarts and KCAEIC.

    These traditional mincemeat tarts are have just five ingredients, are surprisingly easy to make and are so much better than store bought!

    Mincemeat tart propped against a stack of mincemeat tarts, with holly in the background.
    Jump to:
    • Ingredients
    • How to make mincemeat tarts
    • How to serve
    • How to store
    • Looking for more yummy desert recipes
    • 📋 Recipe
    • 💬 Comments

    What are mincemeat tarts?

    Mincemeat tarts, also known as mince tarts, mince pies or fruit mince pies, are a festive sweet treat that originated in England. They are made of buttery short crust pastry and a mix of brandied, spiced minced fruit, such as apples, sultanas and candied peel or 'mincemeat'.

    Why is it called mincemeat?

    Mincemeat is mix of chopped fruit, alcohol and spices. Originally mincemeat also contained meat, typically beef or venison. Modern day mincemeat does not contain meat, but some still contain beet suet.

    In some parts of the world mincemeat referred to minced or ground meat, also known as hamburger meat in the USA.

    Do mincemeat tarts need to be refrigerated?

    No sweet mincemeat tarts do not usually need to be refrigerated, especially if they are made with store bough fruit mince. They are main from shelf stable, cooked pastry and dried fruit that have been preserved in alcohol.

    How long will Mincemeat Tarts last?

    These mincemeat tarts in this recipe will last up to four weeks if stored in an airtight container lined with baking paper.

    Ingredients

    Mincemeat tarts ingredients, unsalted butter, jar of fruit mince, plain four, wholemeal flour, icing sugar.

    Fruit mince: to make things easy I use a jar of pre-made fruit mince in this recipe. Use the most premium quality fruit mince your budget will allow. You could use homemade fruit mince if you prefer.

    Plain flour: also known as all purpose flour. Its important to use a flour that does not having any rising agents in it.

    Plain wholemeal flour: some wholemeal flour really helps balance the sweetness of these mince tarts and gives them a lovely savory edge and cut through the sweetness. If you really can't stand wholemeal flour you can replace it with the same amount of plain flour.

    Butter: regular unsalted butter is best for this recipe.

    Icing sugar: also known as powdered sugar or confectioners sugar. The icing sugar helps give the pastry in these tarts a smooth texture. Its important to make sure you sift it before adding or your pastry will be lumpy.

    How to make mincemeat tarts

    greasing mini muffin tins.

    Pre-heat oven to 355°F (180°C). Grease some mini or regular size muffin tins with butter.

    • sifting in plain flour.
    • sifting in icing sugar.
    • sifting in wholemeal flour.
    • adding sifted out wholegrains.

    Sift the plain flour and icing sugar together. Sift the wholemeal flour, then add the sifted bit into the mix.

    • adding cubed butter to dry ingredients.
    • rubbing butter into the dry ingredients with hands.

    Cube the butter and rub into the flour and sugar mix to form a bread crumb consistency.

    • adding water to dough.
    • starting to kneed dough.

    Add the water and mix together until a dough forms. Tip onto a lightly floured work surface and kneed lightly until the dough becomes smooth.

    • ready to roll dough on floured surface.
    • cutting out bases and start tops from dough.

    Roll the pastry out to about ½cm thick. Use a round cutter to cut out circles for the tart bases and star shapes for the tops. You want the bases to come about half way up your molds.

    • spooning fruit mince into tart cases.
    • adding star tops to tarts.

    Add about a teaspoon of fruit mince into each tart and put a start on top. Do not overfill your tarts or they will boil over. Place a pastry star on top of each tart.

    Tarts in mini muffin molds ready to bake.

    Bake in the oven for for about 10 to 15 minutes.

    Remove from oven and cool completely.

    How to serve

    Mincemeat tarts on a Christmas serviette, next to mincemeat tarts on a cooling rack.

    To serve these mince pies pop them on to a pretty festive plate and dust with icing sugar. They are perfect to serve after a Christmas feast, as part of festive dessert bar or when friends and family pop over during the festive season.

    How to store

    This mince tarts will store well in an airtight container lined with baking paper at room temperature for up to four weeks, so you can make them well in advance of Christmas day.

    Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy desert recipes

    Why not try making

    • Chocolate orange ice cream (coming soon)
    • White Christmas
    • Gingerbread men
    • Old fashioned fruit cake
    • Christmas pudding ice cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Top down view of mincemeat tarts on a Christmas plate, with Christmas decorations around it.

    📋 Recipe

    Close up view of mincemeat tart on its side.
    Print Recipe
    5 from 1 vote

    Mincemeat tarts

    These traditional mincemeat tarts are have just five ingredients, are surprisingly easy to make and are so much better than store bought!
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dessert, Snack
    Cuisine: Australian
    Keyword: christmas tarts, fruit tart, mince tarts

    Equipment

    • mini or regular sized muffin tins
    • Round and star cookie cutters

    Ingredients

    • 1 jar (14oz/ 410gms ) pre-made fruit mince
    • 1 cup (150gms) plain flour or all purpose flour
    • 1 cup (135 gms) wholemeal flour
    • 1 stick plus one tablespoon (125gms) unsalted butter
    • ¼ cup (60gms) icing sugar or powdered sugar
    • approx. 4 tablespoons cold water
    • extra butter for greasing muffin tins
    • extra icing sugar or powdered sugar to decorate

    Instructions

    • Pre-heat the oven to 355°F (180°C). Grease the mini muffin tins
    • Sift the flour and sugar together. Add the butter and rub to form a bread crumb consistency.
    • Add the water and mix until a dough forms. Turn onto a lightly floured surface and lightly kneed until dough becomes smooth.
    • Roll the pastry out until its about ½ cm thick, Cut out circle cookie cutter shapes for the bases and start shapes for the lids. The base should fit nicely in the greased muffin tin to form a shallow dish.
    • Add about a teaspoon of mincemeat into each tart and put a star on top for the lid. Do not over fill or they will bubble over and become sticky.
    • Bake in the oven until golden brown, about ten to fifteen minutes.
    • Once done remove from oven and allow to cool completely.
    • Dust with icing sugar if desired or gobble them up as they are.

    Notes

    This recipe was made in a fan forced oven at sea level.  All oven can vary, so adjust them temperature and baking time as needed for your oven and location.

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    Mincemeat tart propped up against a stack of tarts, with holly and a star in the background and text overlay, mincemeat tarts and KCAEIC.

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    Comments

    1. Sylvie

      December 14, 2020 at 12:26 am

      5 stars
      Mincemeat tarts are always so great for the holidays and I love this mini version of them! They would make a great edible gift or an original addition to a cookie exchange 🙂

      Reply
      • Sarah Brooks

        December 14, 2020 at 11:42 am

        Thanks Sylvie. I've always made the mini version, I think the store bought ones are to big! Plus this way you can eat more without being to much of a piggy 😀

        Reply

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