Homemade mince meat tarts

Here’s a classic recipe for homemade mince meat tarts—sweet, spiced, and perfect for the holidays or any cozy dessert. This version uses a shortcrust pastry and a rich mincemeat filling.

Homemade Mince Meat Tarts

Ingredients (Makes 12 small tarts)

Pastry

• 225 g (2 cups) all-purpose flour
• 125 g (½ cup) unsalted butter, cold and diced

• 50 g (¼ cup) sugar

• 1 egg, beaten

• 2–3 tbsp cold water

Mincemeat Filling

• 300 g mincemeat (store-bought or homemade)

• Optional: 1 tbsp brandy or rum for extra flavor

To Finish

• 1 egg, beaten (for egg wash)

• Icing sugar, for dusting

Instructions

1. Make the pastry

   • In a bowl, rub the cold butter into the flour until mixture resembles breadcrumbs.

   • Stir in sugar.

   • Add beaten egg and 2 tbsp cold water. Mix to form a soft dough, adding more water if needed.

   • Wrap in cling film and chill 30 minutes.

2. Prepare tart cases

   • Preheat oven to 180°C (350°F).

   • Roll out dough on a floured surface.

   • Cut out rounds slightly larger than your tart tins or muffin tray cups.

   • Press dough into tins, trimming excess.

3. Fill the tarts

   • Spoon mincemeat into each pastry case, filling almost to the top.

   • Optionally, cover with a pastry lid or lattice.

4. Egg wash

   • Brush tops with beaten egg to give a golden finish.

5. Bake

   • Bake 20–25 minutes or until pastry is golden and crisp.

   • Cool slightly on a wire rack.

6. Serve

   • Dust with icing sugar if desired. Serve warm or at room temperature.

Tips

• Shortcrust pastry: Keep ingredients cold for a crisp, crumbly texture.

• Mincemeat: Use high-quality store-bought or make your own with dried fruit, sugar, spices, and a splash of brandy.

• Make ahead: Tarts keep well in an airtight container for 3–4 days.

Variations

• Mini tarts: Use a mini muffin tray for bite-sized treats.

• Nutty topping: Sprinkle chopped almonds or walnuts on top before baking.

• Gluten-free: Substitute flour with a gluten-free blend.