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 400F 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 rounded tablespoon 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. (I had enough to make 42 mini tarts.)
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. Makes 40-42 mini tarts.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.