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Iced Mince Tarts

Western.Chefs's picture
Ingredients
For the pastry:
  Flour 1 Pound (450 Gram)
  Salt 1 Pinch
  Butter/Margarine 4 Ounce (100 Gram)
  Lard/White vegetable fat 4 Ounce (100 Gram)
  Ground cinnamon 2 Teaspoon
For the filling:
  Mincemeat 1 1⁄4 Pound (550 Gram)
  Brandy 3 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Egg 1 , beaten (Size 3)
  Icing sugar 3 Ounce, sieved (75 Gram)
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Mincemeat

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