February Mincemeat Tarts?

It’s a cold winter day here in Vancouver. The rain is ready to start and my very significant other is home ill for the day. Given it is still winter here I thought I would finally get around to making the mincemeat tarts that I did not get to at Christmas.

Mincemeat Tarts

For 24 tarts I used:

2 1/2 Cups of Flour plus more for rolling the pastry out
1 Teaspoon of Salt
1 Teaspoon of Sugar
8 Ounces of Unsalted Butter – cut into pieces and well chilled
1/4 Cup ice cold Water
1/4 Cup of Vodka
1 Jar – 700 ml of Mincemeat

Don’t judge me but mincemeat is one of the few pre-made things I ever buy for baking. At under $4.00 ( 2020 – now $5 if it can be found) for a jar I figure it’s a steal!

I measured out the flour, salt & sugar into a bowl and added the cut up butter.

Mincemeat Tarts – Pastry Ingredients

After using a pastry cutter to work in the butter I added the water an vodka and mixed everything with a fork.

Mincemeat Tarts – Cut-In Butter

Mincemeat Tarts – Liquids Added

I gathered the mixture and split it into two and wrapped each piece in plastic wrap and chilled it in the fridge for an hour.

Mincemeat Tarts – Pastry Chilled

After the hour I rolled out each piece of dough until it was between 1/4″ and 1/8″ inch thick.

I used a 3 1/4″ fluted biscuit cutter to cut out 24 discs of dough. I lined 2 – 12 portion tart pans with the cut pieces and divided out the mincemeat evenly between the pans.

Mincemeat Tarts – Pastry Rolled Out

Mincemeat Tarts – Filled

I popped the pans into a 400˚ oven for 12 minutes. After 12 minutes I swapped the pans and cooked the tarts for another 20 minutes.

I removed the pans from the oven and let them sit on cooling racks for 5 minutes. Using an off set spatula I carefully removed the tarts from the pans and let them cool on a rack for another 15 minutes.

Mincemeat Tarts – Cooling

They were a great treat on a cold Tuesday afternoon!