Iced Mince Tarts Recipe
Ingredients
| 1 lb/450 g flour | ||
| Salt | 1 Pinch (FOR THE PASTRY:) | |
| 4 oz/100 g butter or margarine | ||
| 4 oz/100 g lard or white vegetable fat | ||
| Ground cinnamon | 2 Teaspoon (FOR THE PASTRY:) | |
| 1 1/4 lb/550 g mincemeat | ||
| Brandy | 3 Tablespoon (FOR THE FILLING:) | |
| Ground cinnamon | 1 1 /2 Teaspoon (FOR THE FILLING:) | |
| 1 egg, size 3, beaten | ||
| 3 oz/75 g icing sugar, sieved | ||
Directions
Preheat the oven to Gas 5, 375°F, 190°C.
Sieve flour into a mixing bowl with salt.
Rub in butter or margarine and lard or vegetable fat, until the mixture resembles breadcrumbs.
Stir in cinnamon, then add 6 tbsp water and bring together to form a smooth dough.
Wrap and chill for 20 mins.
Roll pastry out on a lightly floured surface to a 1/4 in/6 mm thickness.
Cut out twelve 4 in/10 cm rounds and use to line Yorkshire pudding tins.
Cut the remaining pastry into 1/4 in/6 mm wide strips.
To make the filling, mix mincemeat, brandy and cinnamon in a bowl.
Use to fill tart cases, brush pastry edges with egg.
Twist pastry strips and place across tarts, trimming to fit.
Brush with the remaining egg.
Bake for 15-20 mins, or until pastry is golden.
Leave in tins for 5 mins, then remove and cool on a wire rack.
Mix icing sugar with sufficient hot water to form a thin, smooth icing.
Dnzzle over the pies and allow to set before serving.
Sieve flour into a mixing bowl with salt.
Rub in butter or margarine and lard or vegetable fat, until the mixture resembles breadcrumbs.
Stir in cinnamon, then add 6 tbsp water and bring together to form a smooth dough.
Wrap and chill for 20 mins.
Roll pastry out on a lightly floured surface to a 1/4 in/6 mm thickness.
Cut out twelve 4 in/10 cm rounds and use to line Yorkshire pudding tins.
Cut the remaining pastry into 1/4 in/6 mm wide strips.
To make the filling, mix mincemeat, brandy and cinnamon in a bowl.
Use to fill tart cases, brush pastry edges with egg.
Twist pastry strips and place across tarts, trimming to fit.
Brush with the remaining egg.
Bake for 15-20 mins, or until pastry is golden.
Leave in tins for 5 mins, then remove and cool on a wire rack.
Mix icing sugar with sufficient hot water to form a thin, smooth icing.
Dnzzle over the pies and allow to set before serving.
Chef
