Iced Mince Tarts Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

For the pastry:
 Flour1 Pound (450 Gram)
 Salt1 Pinch
 Butter/Margarine4 Ounce (100 Gram)
 Lard/White vegetable fat4 Ounce (100 Gram)
 Ground cinnamon2 Teaspoon
For the filling:
 Mincemeat1 1⁄4 Pound (550 Gram)
 Brandy3 Tablespoon
 Ground cinnamon1 1⁄2 Teaspoon
 Egg1 , beaten (Size 3)
 Icing sugar3 Ounce, sieved (75 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 5606 Calories from Fat 2846

% Daily Value*

Total Fat 318 g489.9%

Saturated Fat 145 g725.2%

Trans Fat 0 g

Cholesterol 1069.7 mg

Sodium 876.6 mg36.5%

Total Carbohydrates 446 g148.5%

Dietary Fiber 21.5 g86.2%

Sugars 85.5 g

Protein 203 g407%

Vitamin A 62.6% Vitamin C 1.1%

Calcium 29.8% Iron 130.3%

*Based on a 2000 Calorie diet

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.
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