Mincemeat Tarts With Flair
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 260.1
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 4.8 g
- Protein: 3.5 g
View full nutritional breakdown of Mincemeat Tarts With Flair calories by ingredient
Introduction
My dad's FAVOURITE around the holiday season. Takes a little bit of time, yet it's totally worth it! Vegan, and can be made alcohol free if you wish (substitute apple juice for the brandy). Not for dieters! My dad's FAVOURITE around the holiday season. Takes a little bit of time, yet it's totally worth it! Vegan, and can be made alcohol free if you wish (substitute apple juice for the brandy). Not for dieters!Number of Servings: 12
Ingredients
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1/2 cup of dried apricots
1/2 cup chopped pitted dates
6 dried figs chopped
2 apples peeled, cored and thinly sliced
1 cup sultana raisins
12 prunes seeded and chopped
¼ cup almonds
1/2 cup brandy
juice of half a lemon
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves
¼ tsp ginger
¼ tsp cayenne pepper
1/2 cup whole-wheat flour
1 cup flour
4 tablespoons vegetable shortening
1 egg replacer
2-3 tablespoons of iced water
Directions
Combine all fruits and spices in a saucepan, cook uncovered over low heat until apple is soft (about 20 minutes), stirring frequently to prevent sticking.
Pour into a non-metallic bowl, cover and refrigerate overnight.
Preheat oven to 375F.
Combine flours in a large bowl.
Cut in shortening until mixture is like coarse-meal.
In a cup combine water and egg replacer.
Add to flour mix, stir well.
Turn out of a floured board, knead lightly, cover and leave to rest for 10-15 minutes.
Roll out dough, cut 12 circles that fit the bottoms and sides of muffin tins.
With a smaller cutter (either circle or decorative… your choice!) cut remaining pastry into 12 “hats” for the tarts.
Fit dough “bottoms” into the tins, spoon room-temperature (or thereabouts) mincemeat into each.
Place pastry “hats” on the centre of each tart, leaving some open space around the edges.
Bake for 20 - 30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Pour into a non-metallic bowl, cover and refrigerate overnight.
Preheat oven to 375F.
Combine flours in a large bowl.
Cut in shortening until mixture is like coarse-meal.
In a cup combine water and egg replacer.
Add to flour mix, stir well.
Turn out of a floured board, knead lightly, cover and leave to rest for 10-15 minutes.
Roll out dough, cut 12 circles that fit the bottoms and sides of muffin tins.
With a smaller cutter (either circle or decorative… your choice!) cut remaining pastry into 12 “hats” for the tarts.
Fit dough “bottoms” into the tins, spoon room-temperature (or thereabouts) mincemeat into each.
Place pastry “hats” on the centre of each tart, leaving some open space around the edges.
Bake for 20 - 30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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KATHYJO56
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TWEETYKC00
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ARTJAC
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PEGGY-BEE
I grew up eating mincemeat every Thanksgiving/Christmas, always had 3 pies, pumpkin, apple and mincemeat, mincemeat was my favorite. I love chopping stuff, I find it relaxing so the time was no problem, the flavor is great! and it's real low in sodium. A little goes a long way, divided & froze - 1/21/20
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JOHNMARTINMILES