Mincemeat Tarts and Hard Sauce

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!