Orange Mincemeat Tarts (Recipe)

From Cake and Bake Show

Orange Mincemeat Tarts (Recipe)

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Orange Mincemeat Tarts (Recipe)

From Cake and Bake Show

£0.00

Ingredients
200g plain flour
25g cornflour
25g icing sugar, plus extra for dusting
Pinch of salt
150g chilled unsalted butter, cut into cubes
1 egg yolk
1-2 tbsp iced water
6-8 tbsp mincemeat (or make your own – see recipe below)
1 tsp grated orange zest
1 tbsp orange juice
Milk, for brushing
Prep 40 mins cook 20 mins MAKES AROUND 18 TARTS

1 Sieve the flours and icing sugar together into a bowl with the salt. Gently rub in the butter using your fingertips until the mixture resembles breadcrumbs. Blend the egg yolk with the 1-2 tbsp iced water in a small bowl and stir into the flour mixture using a table knife until it looks crumbly and is starting to come together. You can do these stages in a food processor, too – just take care not to overprocess the mixture when you add the egg and water.
2 Bring together with your hands to make a firm dough. Knead lightly on a floured board until smooth. Wrap and chill for 15-20 minutes.
3 Roll out the dough on a lightly floured surface to 3mm thick and cut out 12 x 7.5cm circles and 12 stars using a 6mm star-cutter for the tops. Place the round bases into each tartlet tin and prick them once or twice. You’ll have enough pastry left over to make around six more pies.
4 Mix the mincemeat with the 1 tsp grated orange zest and the 1 tbsp orange juice. Preheat the oven to 190°C/170°C fan oven/gas mark 5. Place a teaspoonful of mincemeat into each pastry case. Brush the edges with milk and top with a star. Brush with more milk, and bake for 15-20 minutes or until golden. Cool a little, then transfer to a wire rack. Dust with icing sugar. Voilà!

“For the mincemeat, soak in a bowl overnight 75g each sultanas, currants and raisins, 50g each chopped, dried apricots and dried figs or dates, 30g muscovado sugar, 50ml brandy and 1 tsp ground mixed spice. Add 2 tbsp marmalade then whiz half in a food processor until smooth. Stir it back into the remaining soaked fruit and put in a sterilised jar.”

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