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Modern mincemeat tarts

Time 1 hour 20 minutes
Yields Makes 36 mini-tarts
Modern mincemeat tarts
1

Heat the oven to 375 degrees.

2

Stir the almonds into the mincemeat; set aside.

3

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.

4

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.

5

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.

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