Mincemeat is often made before and letting it macerate in jars for a few weeks. However, this recipe is a little different in that it is just stewed for a short time which allows the fruits to absorb the liquids and is ready to use the next day.
Mincemeat Tart
Ingredients - Serves 12 Tarts
Main:
Shortcrust Sweet Pastry:
Egg Wash:
Method
Mincemeat Filling:
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Place all ingredients, except the brandy in a large saucepan. Cook, over medium low heat, stirring often until the butter has melted.
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Then simmer, stirring occasionally, for about 10 minutes. Remove from heat and stir in the brandy.
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Let it cool completely, then transfer to a covered container and refrigerate overnight.
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The mincemeat can be stored in the refrigerator for up to a month.
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If storing longer than a week, stir a little alcohol once or twice a week to keep it from drying out and to preserve the mincemeat.
Mincemeat Tart:
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Butter grease a 28cm/11-inch tart pan. Lay out the pastry in your and chill in the fridge for 45 minutes.
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Cut out the stars. Lay them on baking paper and refrigerate for 30 minutes or until ready to use.
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Remove the tart pan from fridge and fill with mincemeat filling. Dot (push down into filling) with 1 tablespoon (14g) butter that has been cut into small pieces.
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Starting from the outer edge place the pastry stars slightly overlapping over the filling with a few small ones on top.
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Brush the inside of the pastry and stars with egg wash and bake in oven 190C/375F for about 45 minutes or until pastry is golden.
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Remove from oven and place on a wire rack to cool.
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Serve warm or at room temperature.
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Enjoy!