These flaky mincemeat tarts or mince pies are stuffed with the most delicious homemade mincemeat filling and baked in a muffin pan.
Enjoy our homemade mincemeat tarts featuring a spicy mix of apples, raisins, cranberries, dried apricots, molasses, and brandy. These small pastries pack a punch of deliciousness, and they are great for festive gatherings or a cozy treat.
Let me start by telling you that mincemeat tarts are amazing! They are some of our favorite Christmas treats. If you haven't tried homemade mincemeat pies yet, you're really missing out on something special; they are the perfect bake for the holiday season.
Check out our more festive foods for the Christmas season:ย Non-Alcoholic Christmas Fruit Cake, Roast Christmas Chicken, or Slow Cooker Turkey with Gravy.
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๐ฅงWhat are mincemeat tarts?
Mincemeat tarts or mincemeat pies originate in England and are little pastry shells filled with a mixture of dried fruit and spices. Mince pies are very popular sweets during the festive season.
Originally, mince pies contained meat, primarily lamb, mixed with dried fruit in a tart or pie. Over time, these pies transformed into the sweet dessert versions we enjoy today.
Their origins can be tracked down to the 11th century when the Crusaders started bringing spices from the Holy Land, spices like cinnamon, cloves, and nutmeg, which were given as a gift to baby Jesus by the Magi. During those times, it was thought to bring good luck and happiness if you ate one pie each day of Christmas. Twelve days of Christmas ending on the 5th of January. I could manage that...
๐Recipe ingredients
- Pastry: All-purpose flour, unsalted butter, sugar, fine sea salt and water.
- The butter and the water must be very cold.
- Filling: A mixture of mixed dried fruits, like raisins, cranberries, and apricots, one or two apples (depending on size), one orange (a bit of the zest and some of the juice), molasses, and brandy (optional, you can replace with orange juice).
- Alternatively, use store-bought mincemeat. Ensure it suits your taste and adjust sweetness or spices if needed.
- Warm spices: Nutmeg, cloves, cinnamon, allspice, orange zest.
- Egg wash: One egg yolk and a little bit of milk. Brushing the top of the tarts with a beaten egg or milk before baking gives them a beautiful golden color.
Equipment
- Two muffin pans for making 24 tarts.
- A round cookie cutter or a glass of about 3 inches/ 7 ยฝ cm in diameter or just a little bit larger than the diameter of your muffin cup.
- A round cutter or glass of about 2 ยฝ-inch/ 6 cm diameter if you want to cover your mince pies completely.
- OR a small pastry star or flower cutter if you don't want to make closed mini mince pies.
๐ฉ๐ปโ๐ณHow to make mincemeat tarts?
This recipe for mince pies is actually easier to make than the traditional mincemeat pie recipes. You will need fewer ingredients and no beef suet, and making your own mincemeat will also be cheaper and quicker than you might think. But the results are still thoroughly delicious; you will not regret choosing this simple recipe.
Make the pastry
Place cubed butter in the freezer for 15 minutes; it should not be frozen but should get really cold.
Combine flour, sugar, and salt.ย Add butter on top of the flour mixture, and pulse 5-6 times until the butter pieces are about the size of peas.
With the motor running on low, add 4 tablespoons of water. Pulse a few times until the dough is crumbly but sticks together when you pinch it. Only add the last tablespoon of water if the dough is still sandy.
Turn the dough on the working surface and form a ball without kneading the dough. Form a disc, wrap it in cling film/plastic wrap, and refrigerate for about 2 hours.
In the meantime, make the filling, as it will need time to cool.
Make the mince pie filling
Chop the larger pieces of dried fruit, for instance, the apricots.ย Peel, core, and dice the apples.
Place all ingredients in a small pot over medium heat.
Simmer for 15-20 minutes until the apples are soft and the mixture is thick and sticky. Let cool completely.
Form the mincemeat tarts
Roll about โ on a lightly floured surface in at least two batches, about 0.10 inches/ 3 mm thick.
Cut 24 circles of the dough using the larger cutter/ glass.
Press the circles over the base of the greased muffin pan.
Divide the filling between the tart shells.
Closed pies:
- If you close the mincemeat tarts, roll the scraps and the dough from the fridge and cut another 24 circles with the smaller cutter/glass.
- Dab some water around the edges of the pastry in the tray and place the smaller circles on top of each tart.
- Crimp and seal the edges.
- Cut a slit or two on top of each pie to allow the steam to escape.
Decorated pies:
- Things get a bit easier if you only place flowers or stars on top of the mince pies.
- Roll the scraps leftovers from the circles and cut flowers or stars with an appropriate cutter. Place them on top of each pie and brush with egg wash before baking.
- In this case, you will probably not need the leftover dough in the fridge so you can freeze the leftovers for future use.
- Or roll it together with the last of the scraps, cut it into squares, sprinkle the squares with some cinnamon sugar, and bake some biscuits.
Bake the mincemeat tarts
Bake the pies in the preheated oven for 15 to 20 minutes or until golden brown.
Leave to cool in the pans for 5-10 minutes before transferring them onto a wire rack.
๐Variations
- Fruit variations: Choose different dried fruits in the mincemeat filling, such as chopped dates, figs, or prunes.
- Nuts: Add chopped nuts like almonds, walnuts, or pecans for an added crunch.
- Add citrus peel, for instance, orange or lemon peel.
- Spices: Adjust the spice mix according to your preferences.
- Alcohol substitutions: Instead of brandy, try using rum or whiskey. Or replace the alcohol with orange or apple juice.
- Topping: Top the baked tarts with a drizzle of icing, a sprinkle of icing sugar or cinnamon sugar, or a dollop of whipped cream or vanilla ice cream for serving.
๐Expert Tips
Always use a kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients; cup measuring is very inaccurate.ย Metric measurements are better because they give exact amounts and are the same worldwide. They're easier to convert and scale in recipes, making cooking and baking less confusing compared to using cups, which can vary in size and cause mistakes.
Chill the butter and the pastry dough before rolling it out. This makes it easier to handle and prevents it from becoming too soft while working with it.
Grease the muffin cups to prevent the tarts from sticking during baking.ย
Don't overfill the tarts: Add an appropriate amount of mincemeat filling to each tart. Overfilling can cause the filling to spill out during baking, leading to messy tarts.
Ventilation: Make slits or small cuts on the top pastry layer to allow steam to escape while baking. This prevents the tarts from bursting open.
Monitor baking time: Keep an eye on the mincemeat tarts while they're in the oven. Baking times can vary based on oven temperature and the size of the tarts. Check for doneness around the recommended time and adjust accordingly.
โ๏ธHow to freeze the mince tarts?
After baking and allowing the mincemeat tarts to cool completely, wrap them tightly in plastic wrap or aluminum foil or place them in an airtight container. They can be stored in the freezer for 2-3 months. To reheat, thaw them in the refrigerator overnight and then warm them in the oven at a low temperature until they are heated through.
You can also freeze the unbaked tarts. Place them on a baking sheet in the freezer until firm, then transfer to a freezer bag or container. When ready to bake, you can put them directly in the oven without thawing, but adjust the baking time accordingly.
โRecipe FAQ
Yes. Roll two discs out of the pastry, one slightly larger than the other. Place the larger one in a 9-inch (23 cm) baking dish, add the filling, and cover it with the smaller pastry piece. Cut a few slits on top and bake at 400ยฐF (200ยฐC) for 45 to 60 minutes.
If you prefer not to use alcohol, you can substitute it with fruit juice (such as apple juice or orange juice) or even water. However, keep in mind that the flavors might differ slightly.
The pastry can be made in advance. You can refrigerate it for several days; ensure it is tightly wrapped in cling film.
You can freeze it well-wrapped in cling film and then placed in an airtight container. Defrost in the refrigerator.
You can make the filling and refrigerate it in an airtight container for several days.ย
Baked mincemeat tarts can be stored in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to a week.
Yes, you can reheat the tarts by placing them in an oven preheated to a low temperature (around 300ยฐF/150ยฐC) for a few minutes until warmed through.
๐ชMore Christmas Cookies
๐Recipe
Easy Homemade Mincemeat Tarts
Equipment
- 2 muffin pans each with 12 holes
- Food processor
- Small saucepan
- Cutter or glass 3 inches/ 7 ยฝ cm diameter
- Cutter or glass 2 ยฝ-inch/ 6 cm diameter
- Pastry brush
Ingredients
Pastry (Note 1):
- 350 g all-purpose flour 12.5 oz/ scant 3 cups
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 280 g unsalted butter 10 oz/ 2 ยฝ stick, Note 2
- 4-5 tablespoons icy water
Filling:
- 250 g mixed dried fruits 4.5 oz, Note 3
- 2 apples Granny Smith, about 350 g/ 12.5 oz
- 125 ml orange juice freshly squeezed, ยฝ cup
- 4 tablespoons granulated sugar or brown sugar
- 4 tablespoons molasses
- 2 tablespoons brandy optional, Note 4
- ยฝ teaspoon of orange zest
- ยฝ teaspoon cinnamon
- ยผ teaspoon nutmeg
- ยผ teaspoon allspice
- tiny pinch of ground cloves
Egg wash:
- 1 egg yolk
- 2 tablespoons milk
- icing sugar for sprinkling over the tarts
Instructions
Pastry:
- Cut the butter into small cubes and place them in one layer on a plate. Place the plate in the freezer for about 15 minutes; the butter should not be frozen but get really cold.280 g unsalted butter / 2ยฝ sticks
- Place flour, sugar, and salt in the food processor. Mix well.350 g all-purpose flour / 12ยฝ oz/ scant 3 cups + 2 tablespoons granulated sugar + 1 teaspoon fine sea salt
- Add butter on top and pulse 5-6 times until the butter pieces are about the size of peas.
- Make pastry dough: With the motor running on low, add the icy water. At first 4 tablespoons, only add the last if the dough is still sandy and not crumbly yet. Pulse a few times until the dough is crumbly but sticks together when you pinch it.
- Chill dough: Turn the dough on the working surface and form a ball without kneading the dough. Form a disc, wrap it in cling film, and refrigerate for about 2 hours.
- In the meantime, make the filling, as it will need time to get cool.
Filling:
- Chop the larger pieces of dried fruit, like the apricots. Peel, core, and dice the apples; the cubes should be very small.250 g mixed dried fruits / 4ยฝ oz + 2 apples
- Simmer filling: Place dried fruit, apples, orange juice, molasses, brandy, orange zest, and spices in a small pot over medium heat. Bring to a boil, turn the heat to low, and simmer for about 15-20 minutes until the apple pieces are soft and the mixture is thick and sticky.125 ml orange juice + 4 tablespoons granulated sugar + 4 tablespoons molasses + 2 tablespoons brandy + ยฝ teaspoon of orange zest + ยฝ teaspoon cinnamon + ยผ teaspoon nutmeg + ยผ teaspoon allspice + tiny pinch of ground cloves
- Cool filling: Set aside and leave to cool completely.
Form mincemeat tarts:
- Preheat the oven to 350ยฐF/ 180ยฐC. Grease the molds of the muffin trays.
- Roll dough: Remove about โ of the dough from the fridge and let the rest in the refrigerator until needed. Roll the dough in at least two batches, about 0.10 inches/ 3 mm thick.
- Cut 24 dough circles using the large cutter (3 inches/ 7 ยฝ cm).
- Assemble tarts: Press the circles into the molds of the muffin trays. Divide the filling between the holes of the muffin pan.
- To make closed tarts: Roll the remaining dough and cut 24 smaller circles with a smaller cutter (2 ยฝ-inch/ 6 cm). Dab some water around the edges of the pastry in the tray and place the smaller circles on top of each tart. Crimp and seal the edges. Cut a slit or two on top of each pie to allow the steam to escape.
- To make flowers or stars: Roll the dough scraps and cut 24 flowers or stars. In this case, you will have leftover pastry, which freezes very well.
- Divide the filling between the holes of the muffin pan. Mix the egg yolk and the milk and brush the pastry with the mixture.1 egg yolk + 2 tablespoons milk
Bake the mincemeat tarts:
- Bake the pies in the preheated oven for 15 to 20 minutes or until golden brown.
- Leave to cool in the pans for 5-10 minutes before transferring them onto a wire rack. Dust with icing sugar before serving.
Notes
- Measurements: Always use a kitchen scale to measure the ingredients; cup measuring is very inaccurate. This recipe was developed using metric measurements.
- European-style butter is best; it has less water.
- Dried fruit: I used raisins, cranberries, and apricots. You can use other sorts, such as dates, prunes, currants, figs, etc.
- Brandy: You can use rum or whiskey instead. For a non-alcoholic version, replace it with orange or apple juice.
Drew says
This looks like a great, yummy recipe! I can't wait to try it. I can't find the ingredients/measurements for the pastry though anywhere.
Adina says
Hi Drew. All the ingredients are listed in the Recipe Card, above the comment section and below the blog post. I've just checked, it's all there.
Anu - My Ginger Garlic Kitchen says
What a fun and festive looking mince fruit pies. They will be perfect for this festive season and I can tell theyโre pretty delicious too! SRC sounds awesome, a lovely recipe for SRC!
anne says
My mother used to make mince pies for my father during the holidays when i was a kid. I never knew what was in it, not did I want to. Now that I know I'm going to have to try it - it looks delicious!
Susan @ My Wholefood Family says
Thank you for the lovely words Adina! I love that you are doing a Harry Potter theme this week. We are huge fans! I've just finished reading the first book with my eldest and have him hooked as well! This is such a homey, comforting and festive recipe, something I remember so fondly from my childhood.
grace says
these are absolutely stuffed with good and delicious ingredients! what a treat. ๐
Heather @ Join Us, Pull up a Chair says
These pies are sooo cute and I bet they're delicious too! Great SRC recipe!
Tara says
I haven't tried mince pies yet. Yours look incredible! So perfect for the holiday season and I love that topping.
Rafeeda@The Big Sweet Tooth says
Beautifully made mince pies and elegantly clicked too... Lovely choice for the last SRC, really feeling sad about it...
sarah k @ the pajama chef says
what pretty pies! anything mini is always more fun ๐
Allie says
These mince pies are lovely Adina. I've never made them before. I always learn something new on your blog and I love that. Today I learned that European butter has less water content. Who knew? Not me, that's for sure. Hope to try these mince pies over the holidays, they are a very special treat.
Kathy @ Beyond the Chicken Coop says
I love mince pies and I really love the mini pies! These are very festive looking. Your secret recipe club sounded so interesting. Too bad it has ended.
Amy (Savory Moments) says
Nice choice for SRC! Mince pie is something I've wanted to try for a while now, but haven't. Maybe for the holidays this year.
Anca says
Mince pies, I love them! I can't wait to bake mince pies. The recipes sounds fab, it's the traditional one. x