The Mincemeat tart reference article from the English Wikipedia on 24-Apr-2004 (provided by Fixed Reference: snapshots of Wikipedia from wikipedia.org)

Mincemeat tart

Mincemeat tarts (also known as mince pies) are a rich pastry generally associated with festive occasions, specifically Christmas and New Year's Eve. Originally, mince pies contained a mixture of meat, suet, dried fruit and spices, often with brandy, but today they usually omit the meat and suet and are made with fruitmince.

A British tradition associated with mincemeat tarts says that eating one a day on each of the twelve days of Christmas will ensure a happy following year [1] and that one should be left for Father Christmas as thanks for his delivery of gifts.

Example recipe

A more comprehensive selection of recipes may be found at the wiki cookbook.

1 lb/ 500g. seeded raisins
1 lb/ 500g. currants
1/2 lb/ 250g. finely ground beef suet. Suet is pure beef fat and can be obtained form the butcher at the market. (They will grind it on request.)
Rind of 2 lemons
1/2 lb/ 250g. candied orange peel
1/2 lb/ 250g . candied citron/ lemon peel
3/4 lb/ 375g. sugar
2 lbs/ 1kg. green apples peeled
1/2 tsp. nutmeg
1/2 teaspoon cinnamon
1/2 cup/ 25ml brandy or rum
1 dessertspoon (10ml) salt

Wash currents and dry. Set aside. Put remaining ingredients - citron, orange peel, lemon rind, raisins, apples and suet - through a meat grinder using the coarse grinder blade or in a bowl getley mixing it piece by piece. Add currents, brandy, spices and mix together.

Store in a tightly covered plastic container in the refrigerator (Do not freeze.) for up to one year. Makes 4 1/2 pints or 2 litres.

Note: Candied orange peel and citron can be found in most markets around Thanksgiving.

Pastry for Tarts

Pillsbury Pie Crusts, found in the dairy section of most grocery stores, work very well. Let the slices warm slightly to almost room temperature. Unwrap and place on a floured cutting board. For best results, roll the dough slightly thinner. Use a doughnut cutter with the center removed or a 2 1/2 inch round cookie cutter to cut the tart shells Gently press into 1 1/2 inch tart pans. Fill with mincemeat and top with a 1 inch 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.

Bake at 425F/ 210C/ Gas Mark 7 for approx. 20 mins or until pastry is lightly browned at the edges.

Several can be found in the .

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