Modern Mincemeat Tarts Recipe - Cooking Index
Modern Mincemeat Tarts Recipe - Cooking Index
| Modern Mincemeat | ||
| 2 1/2 cups | 365g / 12oz | Chopped peeled Granny Smith apples - abt 2 apples |
| 1/2 | Quince - peeled, chopped | |
| 1/2 cup | 73g / 2.6oz | Chopped dried plums - (2 oz) |
| 1/2 cup | 73g / 2.6oz | Chopped dried sliced persimmons - (2 oz) |
| 1/2 cup | 31g / 1.1oz | Dried sour cherries - (2 1/2 oz) |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| 1/4 cup | 36g / 1.3oz | Chopped pitted dates |
| 1 tablespoon | 15ml | Minced candied ginger |
| 1/4 teaspoon | 1.3ml | Freshly-ground nutmeg |
| 1/8 teaspoon | 0.6ml | Freshly-ground cardamom |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 1/2 cups | 355ml | Apple cider |
| 1/2 cup | 118ml | Scotch |
| 1 | Cinnamon stick | |
| 1/2 tablespoon | 7.5ml | Grated orange zest |
| Tarts | ||
| 1/2 cup | 46g / 1.6oz | Toasted slivered almonds - roughly chopped |
| 3 cups | 187g / 6.6oz | Modern Mincemeat - (listed above) |
| 3 cups | 187g / 6.6oz | Flour |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 cup | 198g / 7oz | Cold butter - cut small pieces |
| 6 tablespoons | 90ml | Ice water |
| 1 | Egg - beaten |
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.
Source:
The Los Angeles Times, 12-18-2002
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