Mincemeat tarts

Name: Mincemeat tarts
Total time: 1 h 20 min
Ingredients: 312 grams (2½ cups) bleached all-purpose flour; 173 grams (¾ cup) unsalted butter cut into small chunks, cold; 5 mL (1 teaspoon) Diamond Crystal fine kosher salt; 105 mL (7 tablespoon) cold water; 500 mL (2 cups) homemade mincemeat or store-bought

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Total: 80

Servings: 22

Ingredients

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312 grams (2½ cups) bleached all-purpose flour173 grams (¾ cup) unsalted butter cut into small chunks, cold5 mL (1 teaspoon) Diamond Crystal fine kosher salt105 mL (7 tablespoon) cold water500 mL (2 cups) homemade mincemeat or store-bought

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Instructions

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Step 1

First make the crust. In the bowl of a food processor, combine the flour and salt.

Step 2

Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough.

Step 3

Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.

Step 4

Preheat the oven to 400 ºF.

Step 5

Roll one disk of dough at a time fairly thin. Cut out 3.5" circles and small snowflakes. You will use all the dough to cut out 22 circles and 22 snowflakes. Make sure to re-roll scraps.

Step 6

Fit the circles into the wells of regular size muffin tins. Fill each tart shell with 1-½ tablespoon (22 mL) of mincemeat filing per tart. Top each with a snowflake.

Step 7

Bake until they begin to brown and the filling is bubbling (20–25 minutes). Let cool slightly before carefully un-moulding.

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