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Little & Friday Christmas mince tarts

The mincemeat should be prepared at least three weeks – and up to three months – in advance. The longer it soaks, the better, but don’t let it dry out. Top up with more brandy if needed. Recipe by Kim Evans.
24
20M

Ingredients

Fruit mince
Pastry

Method

1.To prepare fruit mince, place all ingredients in a large airtight container and stir so fruit is well coated with brandy.
2.Stir every day for at least three weeks until ready to use. If you have a food processor, you can lightly pulse mixture to create a finer mince.
3.On a lightly floured bench roll out pastry to 3mm thick and, using an 8cm cookie cutter, or a glass or lid, cut out 24 circles. Line two 12-hole mini muffin trays with pastry circles, trimming to neaten edge. Reserve remaining pastry for lids.
4.Rest pastry cases in fridge or freezer for at least 30 minutes. Preheat oven to 180°C.
5.Place muffin tins on an oven tray lined with baking paper. Fill cases with fruit mince to the rim. Roll out remaining pastry and cut out small stars to place on top of fruit mince.
6.Bake for 20 minutes, or until pastry is golden. Allow to cool before removing from tins. Dust with icing sugar to serve.

We use 5cm shallow mini muffin tins to make bite-sized tarts. If making very small tarts it can be less messy to put the fruit mince in a piping bag and carefully pipe into each case. We’ve found it to be faster when making large quantities.

Note

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