Mini Mince Lemon Tarts Recipe
Ingredients
| 1 1/3 cups (1/2 of 27-ounce jar) Ready-to-Use Mincemeat (Regular or Brandy & Rum) | ||
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Pie crusts package | 1 , refrigerated | |
Directions
Preheat oven to 375°F In small bowl, combine mincemeat and peel; mix well.
Cut pastry into 24 (2 1/4-inch) circles; press each circle into 1 3/4-inch muffin cup.
Fill with mincemeat mixture.
From pastry scraps, cut out small designs; top tarts with cutouts.
Bake 20 to 25 minutes or until lightly browned.
Cool.
Remove from pans.
Store loosely covered at room temperature.
Cut pastry into 24 (2 1/4-inch) circles; press each circle into 1 3/4-inch muffin cup.
Fill with mincemeat mixture.
From pastry scraps, cut out small designs; top tarts with cutouts.
Bake 20 to 25 minutes or until lightly browned.
Cool.
Remove from pans.
Store loosely covered at room temperature.
Chef
