Mincemeat Tarts Recipe

This recipe for homemade mincemeat tarts is like a nostalgia trip wrapped in buttery shortcrust pastry, perfect for festive vibes or whenever you need some comfort food magic. The mix of dried fruits, spices, and a splash of brandy creates a mouthwatering filling that pairs beautifully with the golden, flaky crust—total throwback to grandma’s kitchen but in the best modern way!

The classic flavors of mincemeat tarts are some of my favorites. The combination of mixed dried fruits, warm spices like cinnamon and nutmeg, and the zest and juice from fresh citrus, creates a wonderfully festive treat.

And a splash of brandy adds an irresistible depth that makes me love them even more.

Mincemeat Tarts Recipe Ingredients

• Suet or Grated Butter: Rich in fats, enhancing flavor and texture.
• Mixed Dried Fruit: High in fiber and natural sugars for sweetness.
• Dark Brown Sugar: Adds deep molasses flavor and sweetness.
• Chopped Candied Peel: Infuses citrus tang, provides chewy texture.
• Cooking Apple: Adds moisture, a hint of tartness, and fiber.
• Ground Spices: Combination enhances warmth and aromatic depth.
• Lemon and Orange Zest and Juice: Brightens flavor with fresh citrus notes.
• Brandy or Rum: Adds richness and enhances flavors.

Mincemeat Tarts Recipe Ingredient Quantities

• 8 oz (225g) suet or grated butter
• 12 oz (350g) mixed dried fruit (currants, sultanas, and raisins)
• 8 oz (225g) dark brown sugar
• 2 oz (50g) chopped candied peel
• 1 small cooking apple, peeled and grated
• 1 tsp ground mixed spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 lemon, zest and juice
• 1 orange, zest and juice
• 3 tbsp brandy or rum
• 1 lb (450g) shortcrust pastry (homemade or store-bought)
• Milk or beaten egg for glazing
• Icing sugar for dusting

How to Make this Mincemeat Tarts Recipe

1. In a huge mixing bowl, mix the suet or grated butter, dried mixed fruit, dark brown sugar, candied peel, and grated apple.

2. Put the ground mixed spice, ground cinnamon, and ground nutmeg into the bowl. Stir until all the ingredients are well combined.

3. Zest the lemon and orange into the mixture, then juice them and add the juice to the mixture. Combine well.

4. Pour the brandy or rum into the mixture and stir again until everything is well incorporated.

5. Enclose the bowl in a clean cloth and place it in a cool locale for no fewer than 12 hours—preferably overnight—to permit the melding of mincemeat mixture flavors.

6. Set your oven to 400°F (200°C) to preheat. On a surface lightly sprinkled with flour, roll out shortcrust pastry to a thickness of about 1/8 inch (3mm).

7. Take a round cutter and use it to cut circles of pastry, which you will use to line a muffin tin. Once you have lined the muffin tin with the pastry, fill each case with a generous spoonful of prepared mincemeat mixture.

8. Use slightly smaller circles of pastry for the lids. Place them on top of the filled tarts. Press the edges to seal and make a small slit or prick in the top of each one to allow steam to escape.

9. Milk or beaten egg can be used to glaze the tops.

10. Preheat the oven to 375°F (190°C). Bake in the oven that has been warmed to the correct temperature for 20 to 25 minutes, and you are looking for the moment when the golden color and the crispness of the pastry tell you that this part of the recipe is finished. Let it cool for a brief moment. Then grab the powdered sugar, and using a fine mesh strainer, dust the surface of the pastry with the sugar.

Mincemeat Tarts Recipe Equipment Needed

1. Huge mixing bowl
2. Grater
3. Citrus zester
4. Citrus juicer
5. Measuring spoons
6. Wooden spoon or spatula
7. Clean cloth
8. Rolling pin
9. Floured surface
10. Round pastry cutter
11. Muffin tin
12. Pastry brush
13. Oven
14. Fine mesh strainer

FAQ

• Q: Can I make the mincemeat ahead of time?A: Yes, preparing the mincemeat in advance gives it time to let the flavors fully develop. It can be kept in an airtight container in the fridge for as long as a month.
• Q: What can I use if I don’t have suet?A: In this recipe, using grated butter as a substitute for suet works well. It has a comparable fat content and consistency.
• Q: Can I use different dried fruits?A: You bet! You can personalize the mix of dried fruits and use any that you like, such as cherries and cranberries.
• Q: Is it possible to make this recipe alcohol-free?A: Yes, you can substitute a little extra fruit juice for the brandy or rum and add some extra moisture.
• Q: Can I freeze mincemeat tarts?A: Mincemeat tarts freeze nicely. Make sure they are thoroughly cooled before placing them in a container to freeze. You can keep them for a maximum of three months.
• Q: How do I ensure the pastry doesn’t become soggy?A: The pastry can be kept from becoming soggy in two ways: slightly baking it before it is filled and brushing the base with a thin layer of beaten egg.

Mincemeat Tarts Recipe Substitutions and Variations

Coconut oil can be substituted for suet or grated butter to make a dairy-free product.
Dried fruit can be mixed in an adjusted combination of dried cranberries, cherries, or chopped dried apricots.
If you can’t get candied peel, use fresh orange or lemon peel instead. Or leave it out: the version with no candied peel is less sweet.
For a non-alcoholic version, substitute the brandy or rum with either apple juice or orange juice.
Puff pastry can be substituted for shortcrust pastry to achieve a lighter, flakier texture.

Pro Tips

1. Use Freshly Grated Ingredients If possible, grate the nutmeg fresh rather than using pre-ground nutmeg. Freshly grated nutmeg has a much more potent and aromatic flavor that can elevate your mincemeat mixture.

2. Rest the Pastry After rolling out the shortcrust pastry and cutting it into circles, let them rest in the refrigerator for about 15-20 minutes. This helps prevent shrinkage during baking and ensures a flaky crust.

3. Brandy or Rum Variation For extra depth of flavor, soak the dried fruit in the brandy or rum overnight before mixing all ingredients. This will infuse the fruit with rich, boozy undertones.

4. Ensure Proper Sealing To prevent the mincemeat from leaking, ensure that the pastry edges are properly sealed. You can do this by lightly brushing the edges with water or beaten egg before attaching the lids and pressing down gently with a fork or your fingertips.

5. Creative Tops For a decorative touch, instead of using solid pastry lids, consider cutting out shapes like stars or hearts from the pastry for the tops to make your mincemeat tarts more festive and appealing.