These mincemeat tarts are a British family recipe and make a great holiday treat!
These mincemeat tarts were always present around the holidays when I was growing up. I love the perfectly flaky pastry and the fruity taste of the mincemeat.
This is my Nana's recipe and these taste just like hers. I have been eating them non stop since I made them. They are THAT good! This recipe makes between 14-16 tarts. I will have to put up a recipe for a super large batch next year so that you will have leftover tarts to share with neighbours, bake sales, hostess gifts, etc.
I make these tarts in tins that were my Great Grandmothers. This tin would work well. I see that it is unavailable at the moment though, so this one would work too. I don't recommend using a muffin tin as it would make too large of tarts.
- 2 cups all purpose flour
- ¼ teaspoon granulated sugar
- ⅔ cup shortening chilled
- 6 tablespoon milk divided
- 5 tablespoon water divided
- 1 ½ cups mincemeat
- 2 tablespoon sherry
- 1 egg
- In a large bowl, combine flour and sugar. Cut shortening into flour mixture using a pastry cutter.
- Combine 4 tablespoon of milk with 4 tablespoon water in a small bowl. Pour a bit at a time into large bowl and mix with each addition. You may not need to use all the milk/water mixture. Stop adding when pastry comes together. Divide pastry dough into two; wrap and refrigerate for 1 hour or up to 1 day.
- Preheat oven to 350F. Grease a tart pan and set aside. In a small bowl mix mincemeat and sherry together. Set aside.
- Roll out dough onto a lightly floured work surface, about ⅛" thick. Cut out fourteen 3" circles and line in tart pan. Fill cavities of tarts with mincemeat. Roll out fourteen 2.5" circle "lids." Using the 2 tablespoon milk, brush the edges of each tart and lay lids on top, crimping around the edges to seal. Cut slits in the top of each tart to create steam vents.
- Whisk egg and 1 tablespoon water in a small bowl. Brush on top of each tart. Bake for 20-30 minutes, or until tarts are golden brown. Let cool for 10 minutes in tin and then remove to cool completely on wire rack. Dust top of tarts with icing sugar.
- Store cooled tarts in an airtight container at room temperature for 3 days. Leftovers can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.