Not Christmas without Mincemeat Tarts.......andthey have to have little hats sprouting from their juicy, mincy heads, AND be sprinkled with icig sugar. Mum always served them on the antique cake plate I use now. She used to make her own pastry ( I do that sometimes) , and stuff them into muffin tins. But, I've found that it is a lot easier to just use the frozen tart shells from the grocer's freezer. I take my own pastry to make the "hats" or circles, then back them at 350 degrees for about 18 minutes, till golden. Makes a pile of tarts that I can freeze in baggies with a ribbon, for gifting, or to keep in a ziploc bag in the freezer for us........but they don't last long, and that's a good thing. Cause then I just have to make more litle tarts with hats.........
MINCEMEAT (VEGETARIAN) 2011
(Mum used to make this with a tad of suet......can use olive oil for the fat portion instead)
2 large apples, grated
1 12 ounce can frozen apple juice, thawed
1 cup dried apples, chopped
¾ cup dark raisins
¾ cup golden raisins
3/cup dried currants
¾ cup dried cranberries
2/3 cup mixed candied peel
1/3 cup candied lemon peel
½ cup dark brown sugar
½ cup dark rum ( maybe a little more)
½ cup brandy
4 tablespoons butter
½ tsp gr. Cinnamon
½ tsp gr. Allspice
½ tsp gr nutmet
½ tsp cloves
Pinch kosher salt
Combine in large pot. Cook till it boils, then reduce heat to medium-low and simmer, stirring often for about 30 minutes, till liquid is almost evaporated. Transfer to large bow. Cool. Use immediately, or can , or freeze. If you leave in fridge, it will keep for about a month, but stir in a ¼ cup brandy every week. Wow! That would be rich!
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