Homemade Mincemeat Tarts

Homemade Mincemeat Tarts

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This year I decided to make mincemeat with dried fruit and nuts (minus the traditional meat), and it turned out so good that it has earned a place in my Old World Christmas Recipes. With it, I made these Homemade Mincemeat Tarts, which were fabulous. Sweet and tart with a simple buttery pastry. So yummy!

Mincemeat Tarts made from Homemade "Meatless" MincemeatOf course, not everyone may agree. But if you like fruitcake, dried fruits, English walnuts, holiday spices, and spiced rum, then I encourage you to give this recipe a try! I’m not sure why I waited so long to make this delicious and easy holiday treat.Traditional Mincemeat Candied and Dried FruitWhile I have used traditional mincemeat fruits in this recipe, feel free to use more or less of each, or another dried fruit of your choosing, such as dried cherries or pineapple. The main thing to keep in mind is the total prepared dried fruits should measure 3 2/3 cups.

The mincemeat portion of this recipe will make enough for this recipe and much more. Add it to a pie, or put it in muffins, scones, cakes, or cookie bars. I plan to make a Mincemeat Bakewell Tart and will report back when I know how it turned out!

*Please be aware that this post has two parts with two recipes. One for making the Mincemeat and another for making the Mincemeat Tarts. You’ll have to scroll to the bottom for the complete Mincemeat Tart Recipe.

 

 

Ingredients for Homemade Mincemeat Tarts

(See the full recipe at the bottom of this post.)

Fruit and Nut Mincemeat

  • butter
  • Honey Crisp apples (cored, peeled, and diced)
  • dark brown sugar
  • orange juice
  • lemon juice
  • orange zest
  • lemon zest
  • English walnuts, chopped
  • candied cherries
  • raisins
  • dried cranberries
  • golden raisins
  • dried figs
  • dried apricots
  • dates
  • dried currants
  • ground cinnamon
  • ginger
  • freshly ground nutmeg
  • cloves
  • kosher salt
  • spiced rum

Tart Pastry

  • all-purpose flour
  • salt
  • butter
  • water
  • mincemeat
  • egg wash
  • sparkling decorating sugar

 

Making the Mincemeat

Ingredients for Fruit and Nut MincemeatGather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Diced Apple, Lemon and Orange Juice, and Lemon and Orange Zest

Using a paring knife, core, peel, and dice two apples (or enough to make 2 cups). Place in a large bowl.

Zest the orange and lemon. Slice in half and juice with a citrus juicer.

Chop the Dried FruitWith a cutting board and Chef’s knife or bench knife, chop the candied cherries, and dried figs, apricots, and dates.

The total amount of prepared dried fruit should equal 3 2/3 cups. If you have other dried fruit you’d like to substitute, such as dried cherries or dried pineapple, go ahead and use the fruit of your choice.

If necessary, chop the English walnuts with a knife or nut chopper.

 

Cook the Mincemeat

Add Diced Apples, Brown Sugar, Juice, and Zest to the Melted ButterMelt the butter in a large Dutch oven or saucepan. Add to this the diced apple, brown sugar, orange and lemon juice, and orange and lemon zest. Stir to combine.

Add Dried Fruits to the ApplesStir in the prepared dried fruit and the chopped English walnuts.

Add in the ground cinnamon, ginger, nutmeg, dried cloves, and kosher salt. Stir with a long-handled wooden spoon until everything is combined.

Cook until Liquid has EvaporatedBring mixture to a boil. Reduce heat to a simmer and cook until most of the liquid has evaporated, stirring occasionally. Do not allow the mixture to dry out. This should take about 12-15 minutes.

Recipe for Fruit and Nut Mincemeat - Add Rum to the MincemeatRemove the pan from heat and allow to cool, stirring once or twice. Add the spiced rum to the fruit and stir to combine.

You may substitute brandy for the spiced rum, if desired. 

Once the mixture has fully cooled, store in a tightly sealed jar or container. Refrigerate until ready to use. Mincemeat will keep for several months in the refrigerator. To keep the fruit moist, add 2 tablespoons of rum to the mixture once a week and stir to combine. Use in your holiday baking as desired.

This Recipe has Two Parts. Continue Scrolling to the Bottom of this Post for the Homemade Mincemeat Tarts Recipe

 

Recipe for Fruit and Nut Mincemeat - Add Rum to the Mincemeat

Fruit and Nut Mincemeat

Here is a recipe for homemade mincemeat, without the meat. It will keep in your refrigerator for several months to use in your favorite holiday baking.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: English
Keyword: Candied Cherries, Dried Fruits, English Walnuts, Holiday Baking, Mini Tarts, Spiced Rum
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24

Equipment

Grater/Zester
Lemon Juicer
Measuring Tools
Cuisinart Cookware

Ingredients  

  • 1/2 cup butter
  • 2 cups Honey Crisp apples cored, peeled, and diced
  • 2/3 cups dark brown sugar
  • 1/4 cup orange juice freshly squeezed
  • 1/4 cup lemon juice freshly squeezed
  • 2 tablespoons orange zest
  • 2 tablespoons lemon zest
  • 1 cup English walnuts chopped
  • 1/2 cup candied cherries chopped
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins
  • 1/2 cup dried figs chopped
  • 1/2 cup dried apricots chopped
  • 1/3 cup dates chopped
  • 1/3 cup dried currants
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 3/4 cup spiced rum

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a paring knife, core, peel, and dice two apples (or enough to make 2 cups). Place in a large bowl.
  • Zest the orange and lemon. Slice in half and juice with a citrus juicer.
  • With a cutting board and Chef's knife or bench knife, chop the candied cherries, and dried figs, apricots, and dates.
  • The total amount of dried fruit should equal 3 2/3 cups. (If you have other dried fruit you'd like to substitute, such as dried cherries or dried pineapple, go ahead and use the fruit of your choice.)
  • If necessary, chop the English walnuts with a knife or nut chopper.

Cook the Mincemeat

  • Melt the butter in a large Dutch oven or saucepan. Add to this the diced apple, brown sugar, orange and lemon juice, orange and lemon zest, chopped English walnuts, candied cherries, and all the prepared dried fruit. Stir to combine.
  • Add in the ground cinnamon, ginger, nutmeg, dried cloves, and kosher salt. Stir with a long-handled wooden spoon until everything is combined.
  • Bring mixture to a boil. Reduce heat to a simmer and cook until most of the liquid has evaporated, stirring occasionally. Do not allow the mixture to dry out. This should take about 12-15 minutes.
  • Remove the pan from heat and allow to cool, stirring once or twice. Add the spiced rum to the fruit and stir to combine.
  • Once the mixture has fully cooled, store in a tightly sealed jar or container. Refrigerate until ready to use. Mincemeat will keep for several months in the refrigerator. To keep the fruit moist, add 2 tablespoons of rum to the mixture once a week and stir to combine. Use in your holiday baking as desired.
  • This recipe will make approximately 6 cups of mincemeat.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 177kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 183mg | Fiber: 2g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

Instructions for Making Homemade Mincemeat Tarts

Ingredients for Mincemeat TartsGather your ingredients so that you have everything close at hand on the counter or table. For this tart recipe, you’ll need a tart pan or mini muffin tin with 24 wells. Alternately, you could use a regular muffin pan to make 12 tarts. You’ll also need a biscuit cutter that is 2 1/2 inches in diameter, plus a cookie cutter that is approximately 1 – inch in diameter to top the tarts.

 

Prepare the Pastry

In a large bowl, combine the all-purpose flour and salt. Whisk to incorporate.

Cut in Butter to the FlourUsing a blending fork or your fingers, cut in small pieces of cold butter into the flour until it resembles small crumbs.

Add cold water to the flour mixture in two or three parts, and stir until a nice soft dough forms.

Divide Dough in Half, Wrap in Plastic, and Refrigerate Divide the dough in half and form into an oval ball. Cover with plastic wrap and refrigerate for at least 30 minutes.

 

Assemble the Tarts

Once the dough has chilled, preheat the oven to 400 degrees. On a lightly floured surface, roll one of the balls into a large oval about 10 or 12 inches and 1/8 – inch thickness.

Cut out Bottoms of Tarts with a Biscuit Cutter

Cut 24 rounds with a biscuit cutter that is about 2 1/2 inches wide, reusing the dough as necessary. Place rounds into a mini tart or muffin pan and form to the pan.

I like to use a tart tamper when forming the dough to the pan. Or your fingers. Try to form the dough to the top of the pan, being careful not to make the dough too thin. Feel free to use excess dough to fill thin spots, lightly pressing it with your fingertip to adhere.

Cut Out Tops for Tarts with a Small Cookie Cutter

Repeat the second ball of dough, rolling out on a lightly floured surface until it is 1/8 – inch thick. Cut 24 cutouts for the tops of the tarts.

Star cutouts are considered traditional for these holiday tarts, but you may use whatever cutouts you want. Here I used little flower cutouts as that is what I own. You could also cut out small circles, if you don’t have a cutout that is small enough. 

Next, fill the tart shells with 1 1/2 tablespoons of mincemeat, enough to come to the top of the dough. Press the mincemeat down with a spoon or finger to fill in any air gaps.

Place Tops on Each TartPlace dough tops on the center of each tart, lightly pressing into the mincemeat. Reuse any excess dough to make extra tarts, as desired.

Brush Tops with Egg Wash then Sprinkle with Decorating SugarPrepare an egg wash by whisking together 1 egg with 2 tablespoons water. Brush egg wash onto the tops of each tart. Sprinkle with sparkling decorator sugar.

Bake Tarts until Pastry is Golden BrownBake in a preheated oven for 20-25 minutes until the pastry crust is lightly browned. Allow to cool for 10 minutes before removing tarts from pan.

Cool Tarts on Wire RackCool tarts on a wire rack. Once cooled, store tarts in a tightly covered container until ready to use. You may store tarts for 2-3 days this way, or for up to a week in the refrigerator. Or you may freeze tarts for up to a month in a tightly covered container or freezer bag.

Serve Mincemeat Tarts in a Pretty Dish for Holiday GatheringServe tarts in a pretty dish either warm or at room temperature. I love these tarts with hot tea. If desired, serve the tarts with whipped topping.

This recipe will make 24 tarts and will serve 12-24 people.

See more Pies and Tarts Here. Browse Desserts Here. View more Holiday Baking Ideas Here.

 

Recipe for Homemade Mincemeat Tarts

Homemade Mincemeat Tarts

These Homemade Mincemeat Tarts are fabulous. Sweet and tart with a simple buttery pastry. So traditional and so yummy!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: English
Keyword: Dried Fruits, English Walnuts, Fruit and Nut Mincemeat, Mini Tarts, Spiced Rum
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 24

Equipment

Blending Fork
Mini Muffin Pan
Rolling Pin
Cookie Scoop

Ingredients  

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Pastry

  • In a large bowl, combine the all-purpose flour and salt. Whisk to incorporate.
  • Using a pastry fork or your fingers, cut in small pieces of cold butter into the flour until it resembles small crumbs.
  • Add cold water to the flour mixture in two or three parts, and stir until a nice soft dough forms.
  • Divide the dough in half and form into an oval ball. Cover with plastic wrap and refrigerate for at least 30 minutes.

Assemble the Tarts

  • Once the dough has chilled, preheat the oven to 400 degrees. On a lightly floured surface, roll one of the balls into a large oval about 10 or 12 inches and 1/8 - inch thickness.
  • Cut 24 rounds with a biscuit cutter that is about 2 1/2 inches wide, reusing the dough as necessary. Place rounds into a mini tart or muffin pan and form to the pan.
  • I like to use a tart tamper when forming the dough to the pan. Or your fingers. Try to form the dough to the top of the pan, being careful not to make the dough too thin. Feel free to use excess dough to fill thin spots, lightly pressing it with your fingertip to adhere.
  • Repeat the second ball of dough, rolling out on a lightly floured surface until it is 1/8 - inch thick. Cut 24 cutouts for the tops of the tarts.
  • Star cutouts are considered traditional for these holiday tarts, but you may use whatever cutouts you want. Here I used little flower cutouts as that is what I own. You could also cut out small circles, if you don't have a cutout that is small enough.
  • Next, fill the tart shells with 1 1/2 tablespoons of mincemeat, enough to come to the top of the dough. Press the mincemeat down with a spoon or finger to fill in any air gaps.
  • Place dough tops on the center of each tart, lightly pressing into the mincemeat. Reuse any excess dough to make extra tarts, as desired.
  • Prepare an egg wash by whisking together 1 egg with 2 tablespoons water. Brush egg wash onto the tops of each tart. Sprinkle with sparkling decorator sugar.

Bake the Tarts

  • Bake in a preheated oven for 20-25 minutes until the crust is lightly browned. Allow to cool for 10 minutes before removing tarts from pan.
  • Cool tarts on a wire rack. Once cooled, store tarts in a tightly covered container until ready to use. You may store tarts for 2-3 days this way, or for up to a week in the refrigerator. Or you may freeze tarts for up to a month in a tightly covered container or freezer bag.
  • Serve tarts warm or at room temperature. I love these tarts with hot tea or cider. If desired, serve the tarts with whipped topping.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 155kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 224mg | Potassium: 15mg | Fiber: 1g | Sugar: 18g | Vitamin A: 129IU | Calcium: 4mg | Iron: 1mg
Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

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