Mincemeat Tarts Food

MINCEMEAT TARTS

Steps:

• Mix the salt and the flour; blend the shortening in; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. (To be clear, don't add all the water if it is not all needed.) Once the water has been added, you run the risk of gluten developing and making the crust tough, so handle it no more than necessary and above all don't knead it.
• Set aside one-third of the dough for the tart lids.
• Start heating oven to 200 C / 400 F.
• Roll out the other two-thirds of the dough, use it to line 8 of the cups in an ungreased, unheated tart pan.
• Put two tablespoons of the mince meat pie filling in each tart.
• Roll out the remaining one-third of the pie dough. Cut it into circular lids for the tarts, and apply them.
• Brush tart tops with a bit of beaten egg, egg sub or milk for a browner colour [optional].
• When oven has fully heated, place tarts in oven and bake for approximately 20 minutes.
• Remove pan from oven.
• Leave tarts to cool in the tin for 5 minutes, then remove to a wire rack to finish cooling.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MINCE TART WITH CRUMBLE TOPPING

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.

MINCEMEAT CRUMBLE TARTS

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 TARTS

Steps:

• In a large pot add all mincemeat ingredients, except the rum and brandy. Stir together and heat on medium high heat until mixture begins to boil. Turn heat to low and simmer for approx. 1 hour, stirring occasionally. The mixture will begin to thicken.
• Remove from the heat and stir in brandy and rum.
• Transfer mincemeat to a bowl and refrigerate overnight.
• Meanwhile make your pastry.
• In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
• In a small bowl add yolks and water together, whisk to combine. Pour over flour mixture; pulse until mixture starts to clump together. Don't overpulse.
• Press dough into two discs, wrap in plastic, and refrigerate for 30 minutes or until the next day.
• Preheat oven to 400˚F and set out 2 muffin tins.
• On a prepared work surface roll out dough 1/4 -1/8 inch thick. Using a 3.5 inch round cookie cutter, cut out pastry and gently press circles into muffin tins. Use dough scraps to cut out holiday shapes approx. 1 inch in size (stars, trees, etc. approx. 22-24 shapes). Keep dough cold as you work.
• Scoop mincemeat into each muffin cup and press gently to fill any spaces.
• Top each muffin cup with pastry holiday shapes. Again, gently press into mincemeat.
• Using a pastry brush, brush milk over pastry edges and shapes.
• Bake for 15-17 minutes or until golden brown.
• Let tarts cool in muffin tins on a cooling rack before removing. *You cannot remove hot pastry from the tins or they will break. Once tarts have cooled slide a knife around the edges to release any sugar that has bubbled over. Then gently use the knife to lift the cooled tarts out of the tins.
• Dust tarts with powdered sugar.

CRANBERRY MINCEMEAT TARTS

Steps:

• In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
• Remove from heat.
• Grate orange peel and chop orange segments.
• Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
• Spoon into tart shell and place on baking sheet.
• Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

MINCEMEAT TARTLETS

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.