Mincemeat Tarts
Yield: 18 tarts
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Ingredients
Pastry:
- 1 batch No-Fail Pastry
Filling:
- 1 - 500 ml jar Ian's Christmas Mincemeat
- 2 tsps rum
Topping:
- 1 egg(s) (beaten)
- granulated sugar (for sprinkling)
Instructions
Make The Filling:
- Place the mincemeat into a bowl, and add the rum.1 - 500 ml jar Ian's Christmas Mincemeat, 2 tsps rum
- Mix the filling ingredients together until well combined and set aside.
Make The Tarts
- Preheat the oven to 200 ℃.
- Remove the pastry from the fridge and roll out one disc to about 5 mm thick.1 batch No-Fail Pastry
- Use a 9 cm cutter to cut the pastry into rounds.
- Place the rounds into the cups of a 12-cup muffin pan.
- Spoon a heaping teaspoon of mincemeat filling into each of the cups.
- Reroll leftover pastry and cut out stars. Place a star on top of the mincemeat.
- Repeat the above with the other disc of pastry.
- Brush the stars with beaten egg and sprinkle with granulated sugar.1 egg(s), granulated sugar
- Bake for about 20 - 25 minutes or until the pastry has lightly browned.
- Remove from oven and let cool in the pan for about 15 minutes before removing to a wire rack to cool completely.