Fig and Cranberry Mincemeat Tartlets

Fig and Cranberry Mincemeat Tartlets IMAGE Author: Canadian Living Credits: Fig and Cranberry Mincemeat Tartlets IMAGE

Mini mincemeat tarts get a modern update with the addition of figs, dried cranberries and honey.

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

Egg Wash:
  • 1 egg
Filling:
  • 1 large apple peeled, cored and diced
  • 1/2 cup dried cranberry
  • 1/2 cup diced dried fig
  • 1/2 cup amber rum
  • 1/2 cup liquid honey
  • 3 tablespoons butter
  • 1 1/2 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each ground cloves and ground allspice
  • pinch each nutmeg and salt
Pastry:
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/4 cup cold lard cubed
  • 2 tablespoons ice water (approx)
  • 4 teaspoons sour cream
  • 1 egg

Method

Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding more ice water if needed to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)

On lightly floured work surface, roll out dough to scant 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 rounds, rerolling scraps as necessary. Press 1 round into each well of 12-count muffin tin; refrigerate until chilled, about 30 minutes. Shape remaining scraps into disc; roll out to scant 1/8-inch (3 mm) thickness.

Using 2 1/4-inch (6 cm) tall Christmas tree–shaped cookie cutter and 2-inch (5 cm) star-shaped cookie cutter, cut out 6 trees and 6 stars. Place on baking sheet; refrigerate until firm, about 30 minutes.

Filling: While dough is chilling, in saucepan, bring apple, cranberries, figs, rum, honey, butter, orange zest, orange juice, lemon juice, cinnamon, cloves, allspice, nutmeg, salt and 1/2 cup water to boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened and almost no liquid remains, 25 to 30 minutes. Transfer to bowl; let cool completely, about 45 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Egg Wash: In small bowl, whisk egg with 1 tsp water. Set aside.

Assembly:
Spoon generous 2 tbsp of the filling into each pastry shell. Top each with tree or star cutout, pressing lightly to adhere; brush cutouts with egg wash.

Bake on bottom rack of 350°F (180°C) oven until filling is set and pastry is golden, about 30 minutes. Let cool completely in pan. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks; bring to room temperature before serving, about 40 minutes.)

Tip from The Test Kitchen: Once the tarts are cool, use the tip of a paring knife to easily loosen them from the muffin tin.

Nutritional facts per tartlet: about

  • Fibre 2 g
  • Sodium 98 mg
  • Sugars 20 g
  • Protein 3 g
  • Calories 235.0
  • Total fat 12 g
  • Potassium 98 mg
  • Cholesterol 40 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fig and Cranberry Mincemeat Tartlets

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