Ingredients

Metric

175 g Sweet Shortcrust Pastry (see below)
225 g (about 12 tablespoons) mincemeat
Icing sugar for dusting

Imperial

6 oz Sweet Shortcrust Pastry (see below)
8 oz (about 12 tablespoons) mincemeat
Icing sugar for dusting

Sweet Shortcrust Pastry

Metric

225 g plain flour
Pinch of salt
50 g butter
50 g lard or vegetable shortening
25 g caster sugar
1 egg yolk
A little water

Imperial

8 oz plain flour
Pinch of salt
2 oz butter
2 oz lard or vegetable shortening
1 oz caster sugar
1 egg yolk
A little water

Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.

(Makes 225 g / 8 oz of pastry)

Method

Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.

Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen.

Makes 12

whychristmas?com answers your Christmas questions. The Hows, Wheres, but mostly the Whys of Christmas!

Share

Reprinted with the kind permission of whychristmas?com ©whychristmas?com