Mincetarts are a must-have in our house for Christmas! They're Santa's favourite 🎅
All you need is a pound or so of pie dough and a jar of sweet mincemeat.
I must say I have been making tarts for years (decades) and have always struggled with how to make them and keep the edges crimped and not have the filling all ooze out through baking. I was just never really happy with them. This year... success!
Buy your favourite sweet mincemeat or in the fall cook up some green tomatoes and make your own sweet mincemeat with this recipe ⬇️ which includes both regular and slow cooker methods.
Usually I would use either a tart pan, placing the bottom in, filling then awkwardly pinching the edges together. Or the hand pie method, place the bottom on a baking sheet, filling and crimping. I even tried making them like Chinese dumplings one year! (They were actually pretty cute!) But this year I did it this way.
Place a circle of pie dough the size of the tart pan on the work surface, spoon just enough mincemeat to mound in the middle. Take a slightly larger circle of dough, use a finger to wet the edge with water and lay on top. Gently press the edges, try not to have air bubbles, then crimp all around with a fork. Take a glass and place it over the tart and press down to cut the edges evenly again because they will be a little jagged after the fork crimping. With a thin spatula, lift the little pie off the counter and into the tart pan where it will drop into the space. Poke the top with a fork.
Bake the tarts at 375°F for 16-18 minutes or until golden.
Not traditional, but if you want to be a little extra, whisk 3/4 cup icing sugar and 1 1/2 tbsps fresh lemon juice together and drizzle some glaze on top of each tart....and spr!nkles. Can't forget the spr!nkles 😊
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