A good friend invited us for tea one afternoon in early December. I brought along this Mincemeat bar. The original recipe – via Kellie @ Food To Glow – was gluten free as witten but, I needed to also needed to be sure it was vegan and make it more of a bar/cookie.
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.
|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!