Another item checked off of my Xmas baking list! I made the mincemeat months ago and made these tarts yesterday.
I like making individual tarts rather than a pie because I give most of these away.
I use a pate' brisee recipe for the crust.
The important thing is to seal the top crust so that the mincemeat does not leak out.
You can find my mincemeat recipe here: http://octoberfarm.blogspot.com/2013/12/mincemeat-making-time.html
I would never buy these in a store because I find that the quality is lacking.
But homemade mincemeat tarts are little pieces of heaven.
I always sprinkle them with powdered sugar after they have cooled.
And I always give the recipients a jar of brandy hard sauce. You heat the tarts and then add a spoonful of hard sauce on top to melt over them. Such decadence!
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