Easy Homemade Mincemeat Tarts

4.75 from 4 votes

Discover the irresistible flavor of homemade flaky mincemeat tarts baked in a muffin pan. Perfectly portioned and bursting with deliciousness!

Prep Time1 30

Cook Time40

Total Time2 10

Course: Desserts

Cuisine: English

Servings: tarts

Calories: 201kcal

Author: Adina

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 / 2½ sticks
Place flour, sugar, and salt in the food processor. Mix well.
350 g all-purpose flour / 12½ 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.

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 / 4½ 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 + ½ teaspoon of orange zest + ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon allspice + tiny pinch of ground cloves
Cool filling: Set aside and leave to cool completely.

Preheat the oven to 350°F/ 180°C. Grease the molds of the muffin trays.
Roll dough: Remove about ⅔ 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 ½ 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 ½-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 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.

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.