MINCEMEAT CRUMBLE TARTS
This year I used frozen tart shells for my baking. I didn't have any spare pastry and I needed something to top my Mincemeat tarts... this is what I came up with -- and they are GREAT!
Provided by kelycarter_
Categories Tarts
Time 30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400'.
- Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
- While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
- Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
- Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.
MINCEMEAT TARTLETS
Provided by Florence Fabricant
Categories dessert
Time 1h20m
Yield 6 - 12 servings
Number Of Ingredients 7
Steps:
- Mix the flour, salt and sugar together in the bowl of an electric mixer. Add the butter and mix until the mixture resembles coarse breadcrumbs. Slowly add the milk, using just enough so the dough can be gathered into a ball. The dough can also be mixed by hand.
- Transfer the dough to a lightly floured surface and knead very briefly. Form into a flat round, wrap in waxed paper and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Roll out the dough and cut it to line 12 to 14 three-inch-round tartlet forms. Line each pastry-filled tartlet form with foil and weight down with dried beans or pie weights. Place in the oven and bake eight to 10 minutes, until the dough looks dry.
- Drain the mincemeat, mix with apples and fill the tartlet shells, still in their pans, with the mincemeat mixture.
- Place the tartlet forms on a baking sheet and place in the oven. Bake until bubbling, about 25 minutes. Allow to cool before serving.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 6 grams, Carbohydrate 184 grams, Fat 17 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 137 grams, TransFat 1 gram
MINCE TART WITH CRUMBLE TOPPING
A different use for your Christmas mince meat. Make this delectable festive tart with buttery pastry and crumble topping and serve with clotted cream or custard
Provided by Tom Kerridge
Categories Dessert
Time 1h35m
Number Of Ingredients 20
Steps:
- First, make the pastry. Using a tabletop mixer or an electric hand whisk, cream together the butter and sugar with a pinch of salt until soft and fluffy. Add the yolks, then fold in the flour until the pastry just comes together, being careful not to overwork. Wrap in cling film and leave to rest in the fridge for 1 hr.
- Meanwhile, make the filling. Cook the butter, sugar, orange zest, apple and cinnamon over a medium heat for 15 mins or until you have a thick purée. Add the dried fruit and mixed peel for the final 1-2 mins, then remove from the heat. Once cool, remove the cinnamon stick, and stir in the brandy and suet.
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart case. Return to the fridge for 30 mins until well chilled.
- Heat oven to 180C/160C fan/gas 4. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans or uncooked rice. Bake for 12 mins, then remove the baking beans and parchment and cook for 3 mins more.
- Meanwhile, put the flour, sugar and butter for the crumble in a bowl. Rub together with your fingertips until it resembles coarse breadcrumbs, then mix in the frosted walnuts.
- Spoon the mincemeat filling into the pastry case and cover with the crumble. Return to the oven for 30 mins until bubbling at the edges and the topping is golden and gooey. Serve warm or cool with custard or clotted cream.
Nutrition Facts : Calories 965 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 68 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
MINI MINCEMEAT PIES
Categories Food Processor Ginger Dessert Bake Christmas Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18
Number Of Ingredients 11
Steps:
- Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
- Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
- Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.
EASY CHRISTMAS MINCE TARTS
Easy recipe using store bought ingredients pepped up with a little brandy and apple. Using ready-rolled frozen pastry makes these tarts very quick to make. If you don't have a tart tray with shallow cups, use a muffin tray but cut the circles of pastry just slightly larger than the base of the cups so that it makes a shallow tart. I have assumed that the tarts will be cooked in three batches but if you have more than one tray, this could be reduced.
Provided by RonaNZ
Categories Tarts
Time 1h10m
Yield 36 tarts, 18 serving(s)
Number Of Ingredients 7
Steps:
- Quarter and core the apple.
- Grate the apple without peeling.
- Add the grated apple and brandy to the fruit mincemeat.
- Cut out 36 circles from the shortcrust pastry to line the tray.
- Add a teaspoon of the fruit mixture to each tart.
- Cut out 36 Christmas shapes from the puff pastry. I have star, heart, tree and bell shapes that I use for this recipe.
- Put a puff pastry shape on top of each tart.
- Mix together the golden syrup and water and use it to brush each puff pastry. This browns the puff pastry.
- Bake for 15 minutes in an oven set to 200°C.
- Serve warm with whipped cream or icecream or cool on a rack and dust with icing sugar.
Nutrition Facts : Calories 425.5, Fat 23.7, SaturatedFat 5.9, Sodium 283, Carbohydrate 47, Fiber 2.3, Sugar 11.9, Protein 4.5
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