United Kingdom / Dessert
Mincemeat Tart
Mincemeat is a spiced fruit preserve that does not in fact contain meat, although it may contain animal suet. The name is a throwback to Middle English from when "meat" was a word for all food, or to Victorian and earlier recipes that did combine minced lamb or beef with the spiced, preserved fruits. Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies. Traditional British Mince Pies are made using shortcrust pastry.
Ingredients
- raisins, 500 g; seeded1 lb
- currants, 500 g1 lb
- suet, 250 g; beef, finely ground1/2 lb
- lemon zest, rind2 lemon
- candied orange peel, 250 g1/2 lb
- candied citron, 250 g1/2 lb
- granulated sugar, 375 g; white12 oz
- green apple, 1 kg; peeled2 lb
- nutmeg, 3 ml1/2 tsp
- cinnamon, 3 ml1/2 tsp
- brandy, 120 ml; or rum1/2 cup
- salt, 15 ml1 tbsp
- shortcrust pastry, homemade or store-bought
- milk
- egg, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Wash and dry currants. Set aside.
Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade.
Mix in the currants, brandy, and spices.
Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year.
Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.
Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut out tart shells. Gently press into 1½-inch (4 cm) tart pans.
Fill shells with mincemeat and top with a 1-inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.
Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.
Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges.
Allow to cool on a wire rack, and dust with icing sugar.
