Festive Mincemeat Tartlets Recipe
Ingredients
| Pastry for double pie crust | ||
| Mincemeat | 1 1/2 Cup (16 tbs), prepared | |
| 1/2 cup chopped, peeled tart apple | ||
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| 3 tablespoons brandy or frozen apple juice concentrate, thawed | ||
| Lemon peel | 1 Tablespoon, grated | |
Directions
Preheat oven to 400°F.
Divide pastry in half.
Refrigerate one half.
Roll remaining half on lightly floured surface to form 13-inch circle.
Cut six 4-inch rounds.
Fit each pastry round into 2 3/4-inch muffin cup.
Prick inside of crust with fork; set aside.
Repeat with remaining pastry.
Bake unfilled pastry crusts 8 minutes.
Meanwhile, combine mincemeat, apple, raisins, walnuts, brandy and lemon peel in medium bowl until well blended.
Remove crusts from oven; fill each with rounded tablespoonful of mincemeat mixture.
Press lightly into crust with back of spoon.
Bake 18 to 20 minutes more or until crust edges are golden.
Cool in pan 5 minutes.
Carefully remove from pan to wire rack.
Serve warm or cool completely.
Divide pastry in half.
Refrigerate one half.
Roll remaining half on lightly floured surface to form 13-inch circle.
Cut six 4-inch rounds.
Fit each pastry round into 2 3/4-inch muffin cup.
Prick inside of crust with fork; set aside.
Repeat with remaining pastry.
Bake unfilled pastry crusts 8 minutes.
Meanwhile, combine mincemeat, apple, raisins, walnuts, brandy and lemon peel in medium bowl until well blended.
Remove crusts from oven; fill each with rounded tablespoonful of mincemeat mixture.
Press lightly into crust with back of spoon.
Bake 18 to 20 minutes more or until crust edges are golden.
Cool in pan 5 minutes.
Carefully remove from pan to wire rack.
Serve warm or cool completely.
Chef
