Christmas Mincment Tarts with Hard Sauce Recipe

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Christmas Mincment Tarts with Hard Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com. Use a standard 12 cup muiffin pan for baking these.

1 cup mincemeat (Thursday Cottage brand, England) or others of choice or make your own mincemeat
2 cups all purpose unbleached flour
1/2 teaspoon sea salt
1/2 cup cold unsalted butter
2 - 3 tablespoons very cold water

for the sauce:
1/2 cup softened unsalted butter
1/2 cup organic powdered sugar
1 tablespoon brandy or rum or whatever!

Put mincemeat in a bowl and set aside. In food processor with steel chopping blade in place, whirl the flour and salt. Cut the cold butter into quarters and whirl in processor to blend finely, adding the cold water to make a nice dough. Shape it into 2 portions, and cover and chill for about 1 hour or longer. When ready to bake, preheat oven to 375 degrees. Lightly sprinkle some flour over a pastry cloth or your counter and using a rolling pin, roll out each one separately into a circle about 1/8 inch thick. Cut into twelve 3 1/2 inch rounds and carefully fit each one into the muffin pan. Reroll the scraps and using a star cookie cutter, cut out 12 nice stars. Scoop a heaping tablespoon of the mincemeat into each one and then top with a pastry star. Sprinkle with just a few grains of sugar. Bake 15 - 20 minutes or until nicely browned. To make the sauce, combine butter and sugar in a bowl and blend in the brandy to make a nice soft fluffy sauce and dollop just a wee bit on top of each tart at serving time.

Recipe created 2017-12-11.

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