Mincemeat Tarts

If you are like me you have probably already started your holiday baking. The other night I made these mincemeat tarts. The pastry I made myself however as for the mincemeat filling well... I had a little help from Robertson's. The marmalade and jam people. It's their classic mincemeat in a 29 oz or 822g jar. It's vegetarian and why mix with perfection! 
I made two batches. The first batch I made using cake and pastry flour. They turned out alright however the pastry was very soft and crumbly. Not only did it melt in your mouth, it melted in your hands. The tarts collapsed into themselves. Really not such a bad thing considering they were headed straight to your stomach. The second batch I use unbleached flour and they turned out better. More sturdier. Which was great and the melt in your mouth texture was still there. Mincemeat is dense and a thicker sturdier pastry is definitely needed. If tarts or pies are on your list of bake goods I recommend trying this oil pastry recipe.  

Oil Pastry

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this recipe is good for 8 or 9 inch Two-crust pie

1 3/4 cups flour 

1 teaspoon salt

1/2 cup vegetable oil

3 tablespoons cold water

Heat oven to 425º

Mix flour and salt.

Add the oil; mix with fork until it looks like meal.

Sprinkle with the water; mix with fork.

Gather dough together. 

If too dry, add 1 to 2 tablespoons more oil.

Press into a ball.

Immediately roll dough out.

For a two crust pie divide the dough and roll on a generous floured surface with a floured rolling pin. Or roll the dough out in-between two sheets of wax paper. Form in pie plates. Bake for 15 minutes or until golden brown.

For tarts, again roll out crust on a generous floured surface. Using a glass that is turned upside down and bigger than the tart/muffin pan you are using. Cut out circles. Place each cut out into tart/muffin pan. Fill with the desired filling and bake for 8 to 10 minutes or until golden. 

Have a good weekend everyone! - JW