Mincemeat Tarts

Mincemeat Tarts

Prep Time 1 hour
Resting Time 30 days
Total Time 30 days 1 hour
Course Dessert
Servings 48 Tarts

Ingredients
  

Filling

  • 3 lbs Apples Usually Macintosh
  • 1 lb Black Currants Dried
  • 1 lb Raisins Thompson
  • 1 lb Raisins Sultana
  • 4 oz Ground Almonds
  • 2 oz Cherries Dried, Halved
  • 2 tsp Cinnamon
  • 2 tsp Mixed Spice
  • 1 tsp Ginger
  • 8 oz Mixed Peel
  • 1 cup Sugar
  • 1 lb Beef Suet
  • 1 1/4 cups Brandy

Ground Almond Topping

  • 4 oz Butter Melted
  • 1/4 cup Sugar
  • 2 Eggs Beaten
  • 1/3 cup Almonds Ground

Instructions
 

Make the filling

  • Mix everything together in a big pot - let stand for 2 days at room temperature -stirring every two hours during the day.
  • At the end of 2 days add 1 cup of brandy and stir well.
  • Sterilize 4 large or 8 small mason jars.
  • Transfer mincemeat to jars adding one teaspoon of brandy to each jar before sealing.
  • Store at room temperature in a dark place for at least three to four weeks before using. (I've found a jar more than 10 years old and the filling was still good and delightful!)

Prepare Ground Almond Topping

  • Add beaten eggs to melted butter and stir to mix.
  • Add sugar and ground almonds and mix well.

Make the tarts

  • Preheat oven to 375°F
  • Prepare tart shells (either make your own or use store bought)
  • Fill shells 3/4 of the way with mincemeat filling
  • Cover with 1 Tbsp of ground almond topping.
  • Bake until golden brown - approximately 20 mins.
Keyword dessert, mincemeat, tart

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