It's a cold winter day here in Vancouver. The rain is ready to start and my very significant other is home ill for the day.
Given it is still winter here I thought I would finally get around to making the mincemeat tarts that I did not get to at Christmas.
For 24 tarts I used:
2 1/2 Cups of Flour plus more for rolling the pastry out
1 Teaspoon of Salt
1 Teaspoon of Sugar
8 Ounces of Unsalted Butter - cut into pieces and well chilled
1/4 Cup ice cold Water
1/4 Cup of Vodka
1 Jar - 700 ml of Mincemeat
Don't judge me but mincemeat is one of the few pre-made things I ever buy for baking. At under $4.00 for a jar I figure it's a steal!
I measured out the flour, salt & sugar into a bowl and added the cut up butter.
|Mincemeat Tarts - Pastry Ingredients|
After using a pastry cutter
to work in the butter I added the water an vodka and mixed everything with a fork.
|Mincemeat Tarts - Cut-In Butter|
|Mincemeat Tarts - Liquids Added|
I gathered the mixture and split it into two and wrapped each piece in plastic wrap and chilled it in the fridge for an hour.
|Mincemeat Tarts - Pastry Chilled|
After the hour I rolled out
each piece of dough until it was between 1/4" and 1/8" inch thick.
I used a 3 1/4" fluted biscuit cutter
to cut out 24 discs of dough. I lined 2 - 12 portion tart pans
with the cut pieces and divided out the mincemeat evenly between the pans.
|Mincemeat Tarts - Pastry Rolled Out|
|Mincemeat Tarts - Filled|
I popped the pans into a 400˚ oven for 12 minutes. After 12 minutes I swapped the pans and cooked the tarts for another 20 minutes.
I removed the pans from the oven and let them sit on cooling racks for 5 minutes. Using an off set spatula
I carefully removed the tarts from the pans and let them cool on a rack
for another 15 minutes.
|Mincemeat Tarts - Cooling|
They were a great treat on a cold Tuesday afternoon!