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