As per the mincemeat recipe that I posted a few weeks ago, these are a batch of tarts that I made for the Christmas Tea this weekend. They were beyond good. Much better, in my opinion, than the mincemeat pie I made for a dinner party last weekend. Each tart contained the perfect ratio of mincemeat to pie crust; too much of either isn’t necessarily a good thing.
Here’s how they were made… Preheat the oven to 400F. Roll out a disc of your favourite pie dough, nice and thin. Cut out circles of dough with a 6cm cookie cutter. Tuck the dough into mini muffin pan tins and carefully form into little tart shells. Fill each tart shell with the homemade mincemeat mixture, just to the top of each tart. Top with a tiny cut out shape of dough, if desired. Bake for 10 minutes and check. They will take possibly another 5 minutes or so. Remove from the oven when they are turning golden brown on top. If the syrup has run over the sides of the tart shell, you are going to want to remove the tarts from the pan before they cool or else they will stick. Cool on a wire rack. These tarts are best eaten the day they are made.