Making Mincemeat Tarts | Making It Grow

mincemeat

🥗Healthier: fruit mixture

💰Cheaper: dried fruit

Dried fruit is more affordable and can mimic the sweetness of traditional mincemeat.

brandy

🥗Healthier: apple juice

💰Cheaper: white grape juice

Apple juice adds sweetness without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can provide a similar texture.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Pecans can be a less expensive nut option.

Preheat the oven to 400 degrees Fahrenheit.

Gather all materials: pastry ingredients, tart tins, baking racks, mixing bowl, measuring devices, ice water.

Mix 1 teaspoon of salt into 2 cups of all purpose flour.

Incorporate shortening into the flour mixture using a pastry blender until the mixture has approximately the same size pieces.

Add approximately 6 tablespoons of ice water to the mixture and incorporate with a knife.

Form the pastry into a ball and wrap it in Saran wrap. Chill in the fridge.

Grease tart tins using the shortening wrapper.

Roll out the chilled pastry on a floured surface to approximately 1/8 inch thickness.

Cut out twelve bottom pastry pieces using a larger pastry cutter.

Insert the bottom pastry pieces into the tart tins without stretching the pastry.

Using a long-handled teaspoon, place mincemeat into each tart well, avoiding overfilling.

Roll out the remaining chilled dough to 1/8 inch thickness for the top crust.

Cut out twelve top pastry pieces using a smaller pastry cutter.

Use remaining ice water to seal the top pastries to the bottom pastries by dipping a finger in water and pressing down the edges.

Seal the edges of each tart using the opposite end of a small dessert fork.

Poke holes in the tops of the tarts for venting, or create a design with the fork.

Brush the tarts with an egg wash made from one beaten egg and a little water for color and shine, if desired.

Place the tarts in the oven and bake for 10 to 15 minutes or until lightly browned.

Roll out leftover pastry to make turnovers, cut into rectangles, and fill with mincemeat or other fillings.

Seal the turnovers using water along the edges and vent them with a fork.

Cool the tarts on a wire rack after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens