Mincemeat Tart
Kingdom Mincemeat is a spiced fruit preserve that does not in fact contain meat, although it may contain animal suet. The name is a throwback to Middle English from when "meat" was a word for all food, or to Victorian and earlier recipes that did combine minced lamb or beef with the spiced, preserved fruits. Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies. Traditional British
Source and licence
"Mincemeat Tart" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mincemeat_Tart, revision 4523269), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mincemeat_Tart&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523269
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lb (500 g) seeded raisins
- 1 lb (500 g) currants
- ½ lb (250 g) finely-ground beef suet
- Rind of 2 lemons
- ½ lb (250 g) candied orange peel
- ½ lb (250 g) candied citron
- 12 oz (375 g) white granulated sugar
- 2 lbs (1 kg) green apples, peeled
- ½ tsp (3 mL) nutmeg
- ½ tsp (3 mL) cinnamon
- ½ cup (120 mL) brandy or rum
- 1 Tbsp (15 mL) salt
- Shortcrust pastry dough, homemade or store-bought
- Milk
- Egg (optional)
Method
- Wash and dry currants. Set aside.
- Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the coarse grinder blade.
- Mix in the currants, brandy, and spices.
- Store in a tightly-covered plastic container in the refrigerator (do not freeze) for up to 1 year.
- Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.
- Use a doughnut cutter with the center removed or a 2½ inch round cookie cutter to cut out tart shells. Gently press into 1½-inch (4 cm) tart pans.
- Fill shells with mincemeat and top with a 1-inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.
- Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.
- Bake at 425 °F (220 °C) for approximately 20 minutes or until pastry is lightly browned at the edges.
- Allow to cool on a wire rack, and dust with icing sugar.