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Pastry for Mincemeat Tarts. In a processor fitted with the steel blade, place the flours, sugar, and baking powder. Pulse several times to mix. Cut the cold butter into small pieces and place in a circle over the dry ingredients. Process for 20 to 30 seconds until the butter in indistinguishable in the mixture.
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Add butter, and process until mixture resembles a coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until the mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days. Preheat oven to 325' F.
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Use a fork to poke a few holes in the bottom crust of each tart. Fill each muffin well about ¾ full with mincemeat filling (about 2 tablespoons per tart), making sure the filling is compact and there are no air bubbles. Place 1 star on top of each tart. Lightly brush each star with eggwash, discarding any extra eggwash.
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Prepare the Pastry. In a large bowl, combine the all-purpose flour and salt. Whisk to incorporate. Using a blending fork or your fingers, cut in small pieces of cold butter into the flour until it resembles small crumbs. Add cold water to the flour mixture in two or three parts, and stir until a nice soft dough forms.
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Make the mince pie filling. Chop the larger pieces of dried fruit, for instance, the apricots. Peel, core, and dice the apples. Place all ingredients in a small pot over medium heat. Simmer for 15-20 minutes until the apples are soft and the mixture is thick and sticky. Let cool completely.
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Moisten the top with a little water, sprinkle some granulated sugar on top. Bake at 400° F (205° C) for about 10 - 15 minutes. Check starting 10 minutes. Bake until the pastry has lightly browned. Remove from oven and cool on a wire rack. Dust with icing sugar before serving. Serve warm or at room temperature.
Mary Berry's Bakewell Tart Recipe and a Mincemeat Twist from Christina
Step One: Add fruit, nuts, spices, butter and apple cider vinegar to a pot, bring to a boil and simmer for approx. 1 hour. Transfer mincemeat to a bowl and refrigerate overnight. Step Two: Meanwhile make pastry and let rest in the fridge until ready to use. On a prepared work surface roll out dough 1/4 -1/8 inch thick.
Jo and Sue Butter Tarts and Mincemeat Tarts
How to make mincemeat tarts. Preheat oven to 355°F (180°C). Grease some mini or regular-size muffin tins with butter. Sift the plain flour and icing sugar together. Sift the wholemeal flour, then add the sifted bit into the mix. Cube the butter and rub it into the flour and sugar mix to form a breadcrumb consistency.
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Place all the fresh fruit, zest, nutmeg, and mincemeat in a bowl. Stir gently until well combined, then set aside as you roll out the pastry. Roll out the pastry thinly on a floured surface. Use a 3 ½-inch cutter to cut out circles of pastry, then place them in a 12-hole muffin pan. 3.
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Step 2: place the larger rounds into the muffin cups, pressing gently to make sure they're touching the bottoms of the cups. Step 3: fill each shell with about 2 tablespoons of mincemeat. Step 4: top each tart with a smaller round or shape cut from the pastry. Step 5: brush the pastry tops with an egg wash.
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Handheld Mincemeat Pies Method 1: Cut 3x3" circles and fill. Wet the edge of the dough and top with another circle. Seal with a fork. Handheld Mincemeat Pies Method 2: Cut 3x3" circles and fill. Fold the dough in half and seal with a fork. Brush with an egg wash.
British Mincemeat Tarts Recipe Christmas baking recipes, Mincemeat
The extra heat on the base helps kickstart the cooking. Step 4: To make the frangipane filling, firstly cream the butter and sugar, then add the eggs, one at a time and finally beat in the ground almonds. Step 5: Spread the mincemeat over the base of the tart case and top with the frangipane.
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Fill and bake your mincemeat tart. Spoon the mincemeat into the case and level off. Top with the pastry stars. Brush the tops of the with the egg white. Return the tart to the oven and bake about 20 minutes until gently golden. Keep a close eye on it in the final 10 minutes.
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Instructions. First make the crust. In the bowl of a food processor, combine the flour and salt. Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough. Divide the dough into two, pat into disks and wrap in plastic.
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Preheat oven to 400°F. Combine mincemeat and applesauce. For a smoother filling, mix in a blender. Fill each tart shell ¾ full. If using pre-made tart shells, place on a parchment lined cookie sheet with edges. Bake for 20 minutes. Cool completely and store in an airtight container, separating layers with parchment paper.
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Bring the pastry together into a ball, wrap with clingfilm and place in the fridge for 1 hour. (Also put the remaining ½ beaten egg in the fridge, covered, until needed for egg-washing later.) After 55 minutes, grease a fluted tart tin with butter and preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
