Mincemeat Tartlets
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 45 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups all-purpose flour
- ÂĽteaspoon salt
- 3tablespoons sugar
- 12tablespoons cold butter, in pieces
- 2 to 3tablespoons ice-cold milk
- 2cups mincemeat
- 2medium apples, peeled, cored and finely chopped
Nutritional analysis per serving (10 servings)
359 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 3 grams protein; 66 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Preheat oven to 350 degrees.
- Step 4
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.
- Step 5
Drain the mincemeat, mix with apples and fill the tartlet shells, still in their pans, with the mincemeat mixture.
- Step 6
Place the tartlet forms on a baking sheet and place in the oven. Bake until bubbling, about 25 minutes. Allow to cool before serving.
Private Notes
Comments
My great aunt, who was British, used to make 100 of these every Christmas. Her recipe was similar, but she added half whole wheat flour to the dough, giving it a nice nuttiness, and to the jarred mincemeat, she also added raisins, currants and chopped apricot, plus a couple of shots of brandy and rum. It's delicious! She died at 92, and now I make the tarts to carry on the tradition! They're yummy!
This is a traditional holiday food in my family. They are supposed to be eaten before the 6th of January, and I was late, so I decided to give this easy recipe a try. It was perfect! Just like my mother's. The only change I made was to glaze the tartlets, when completed,with an egg wash and sprinkle with sugar. I had latticed the top of each tartlet with leftover pastry. An excellent recipe, if an old one.
My great aunt, who was British, used to make 100 of these every Christmas. Her recipe was similar, but she added half whole wheat flour to the dough, giving it a nice nuttiness, and to the jarred mincemeat, she also added raisins, currants and chopped apricot, plus a couple of shots of brandy and rum. It's delicious! She died at 92, and now I make the tarts to carry on the tradition! They're yummy!
How thick to roll out the pastry before putting into the tartlet pans?
This is a traditional holiday food in my family. They are supposed to be eaten before the 6th of January, and I was late, so I decided to give this easy recipe a try. It was perfect! Just like my mother's. The only change I made was to glaze the tartlets, when completed,with an egg wash and sprinkle with sugar. I had latticed the top of each tartlet with leftover pastry. An excellent recipe, if an old one.
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