Mini mincemeat tarts get a modern update with the addition of figs, dried cranberries and honey.
- Prep time 1 hour
- Total time 3 hours & 45 minutes
Ingredients
Egg Wash:
Filling:
Pastry:
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.
Makes 12 tarts.
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
- Folate 10.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 3.0
