By Jan Cheshire
I WAS walking round the supermarket looking for mincemeat the other day, the sort that you use for Christmas mince tarts. The jars of mincemeat were quite expensive, so I decided I would make my own this year, as well as my own tarts.
I WAS walking round the supermarket looking for mincemeat the other day, the sort that you use for Christmas mince tarts. The jars of mincemeat were quite expensive, so I decided I would make my own this year, as well as my own tarts.
CHRISTMAS TARTS
Mincemeat
2 cups of sultanas
1 cup of currants
1 green apple, peeled, cored & grated
1 tablespoon of chopped mixed peel
1 tablespoon of chopped glacé cherries
1 teaspoon of mixed spice
1 cup of brown sugar
1 tablespoon of brandy
Method
Pastry
2 cups of plain flour
180 grams of butter
2 tablespoons caster sugar
2 egg yolks
2 tablespoons of lemon juice
Method
Enjoy!
Mincemeat
2 cups of sultanas
1 cup of currants
1 green apple, peeled, cored & grated
1 tablespoon of chopped mixed peel
1 tablespoon of chopped glacé cherries
1 teaspoon of mixed spice
1 cup of brown sugar
1 tablespoon of brandy
Method
- Mix and spoon into screw top jar
- Store in a cool dark place for up to a month.
Pastry
2 cups of plain flour
180 grams of butter
2 tablespoons caster sugar
2 egg yolks
2 tablespoons of lemon juice
Method
- Sift flour into a bowl, and rub butter into flour using fingertips until mixture is like breadcrumbs.
- Stir in sugar, egg yolks and juice and mix to a soft dough.
- Wrap in plastic, rest for 30 minutes, then roll out pastry between two sheets of plastic or on a floured surface.
- Gently ease into patty tins.
- Place 1-2 teaspoons of fruit into each pie case.
- Cut more rounds for the toppings. Do not overfill cases.
- Bake at 170 degrees, for 10-15 minutes until golden.
Enjoy!