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Modern Mincemeat Tarts

Type: Fruit
Courses: Dessert
Serves: 36 people

Recipe Ingredients

  Modern Mincemeat
2 1/2 cups 365g / 12ozChopped peeled Granny Smith apples - abt 2 apples
1/2   Quince - peeled, chopped
1/2 cup 73g / 2.6ozChopped dried plums - (2 oz)
1/2 cup 73g / 2.6ozChopped dried sliced persimmons - (2 oz)
1/2 cup 31g / 1.1ozDried sour cherries - (2 1/2 oz)
1/2 cup 80g / 2.8ozGolden raisins
1/4 cup 36g / 1.3ozChopped pitted dates
1 tablespoon 15mlMinced candied ginger
1/4 teaspoon 1.3mlFreshly-ground nutmeg
1/8 teaspoon 0.6mlFreshly-ground cardamom
1/2 cup 99g / 3.5ozSugar
1 1/2 cups 355mlApple cider
1/2 cup 118mlScotch
1   Cinnamon stick
1/2 tablespoon 7.5mlGrated orange zest
1/2 cup 46g / 1.6ozToasted slivered almonds - roughly chopped
3 cups 187g / 6.6ozModern Mincemeat - (listed above)
3 cups 187g / 6.6ozFlour
1 1/2 teaspoons 7.5mlSalt
1 cup 198g / 7ozCold butter - cut small pieces
6 tablespoons 90mlIce water
1   Egg - beaten

Recipe Instructions

For the Modern Mincemeat: Combine the apples, quince, plums, persimmons, sour cherries, raisins, dates, ginger, nutmeg, cardamom, sugar, apple cider, Scotch, cinnamon and zest in a 5-quart saucepot. Heat to boiling, stirring occasionally, then cover and simmer over low heat, 1 hour. Stir occasionally. Remove the mincemeat from the heat and let cool to warm. Remove the cinnamon sticks. Place in a nonmetallic bowl or container, then cover and chill overnight. (Makes 3 cups)

Heat the oven to 375 degrees. Stir the almonds into the mincemeat; set aside.

Combine the flour and salt in a bowl. Cut in the butter until evenly blended with the flour. Drizzle the ice water over top and use a fork to mix the dough until a ball forms. Divide the dough into 3 parts.

Roll one portion of dough out on a lightly floured surface. Using a 3 1/4-inch round cutter, cut out 12 rounds of dough. Press the rounds of dough into the bottom and sides of a 12-cup mini-muffin pan. Fill each cup with 1 tablespoon of mincemeat. Fold the edges of the dough over the filling (the centers will be open). Brush the edges of the crust with the beaten egg.

Bake until the dough is lightly browned, about 20 minutes. Remove from the oven; let the mini-tarts cool in the pan a few minutes until they're easy to handle, then remove to a wire rack to cool. Repeat with each of the remaining two portions of dough and filling. Serve the tarts warm with a small scoop of vanilla or eggnog ice cream.

This recipe yields 36 mini-tarts.

Each tart: 150 calories; 154 mg. sodium; 20 mg. cholesterol; 6 grams fat; 3 grams saturated fat; 21 grams carbohydrates; 2 grams protein; 1.50 grams fiber.

The Los Angeles Times, 12-18-2002


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