Taste Tested: Mince Meat Tarts

Looking to add a little festive flair to your dessert prep this week? Try making these super simple mince meat tarts from the team at Thyme & Again in Ottawa!

Too busy to make them yourself? Pick them up in their freezer and simply re-bake them at your leisure. Either way, mince meat tarts are an easy, delicious way to add a little traditional holiday sweetness to your celebration.


A photo posted by Sheila Whyte (@thymeandagain) on

Mince Meat Tarts
Yields 12
You can sub the beef suet in this recipe for vegetable shortening to keep things vegeterian.
Write a review
For the Filling
  1. 1/4 cup Ontario beef suet or vegetable shortening
  2. 4 1/2 cups Ontario apple, grated
  3. 3/4 cup Ontario apple juice
  4. 1 1/2 cups raisins
  5. 1 1/2 cups dried currants
  6. 1 1/2 cups mixed candied fruit
  7. 3 tablespoons lemon juice
  8. 3 cups brown sugar
  9. 1 tablespoon cinnamon
  10. 1/2 tablespoon allspice
  11. 1/2 teaspoon nutmeg
  12. 1/4 teaspoon cloves
For The Dough
  1. 3 cups baking flour
  2. 1 tablespoon sugar
  3. 1 teaspoon salt
  4. ¾ cup cold Ontario butter
  5. ¾ cup cold shortening
  6. ½ cup cold water
  1. Preheat your oven to 325F.
  2. In a large mixing bowl, mix together all filling ingredients. Transfer the mixture into a roasting pan or oven-safe baking dish. Bake the mincemeat for 45 to 60 minutes, stirring every 20 minutes until the mincemeat has thickened. Remove from the oven and allow it to cool. You can store this over night if need be.
  3. In a food processor, combine the flour, sugar, salt and butter until it forms a course meal. Add the shortening and water and pulse until just combined. Remove the dough from the processor and flatten onto a piece of plastic wrap. Cover the dough and chill for at least 30 minutes.
  4. Preheat oven to 350F.
  5. Remove dough from the refrigerator and let sit for 15 minutes. Roll the dough out to 1/8 of an inch in thickness. Cut rounds of approximately 3½ inches wide. Using a standard muffin pan, place each piece of dough into the cups and press gently on all sides to form a tight cup. Spoon 2 to 3 tablespoons of mincemeat into each cup and top each with a star. Brush dough with water and sprinkle with coarse sugar.
  6. Bake tarts for 25 to 30 minutes. Remove from oven and let cool. Enjoy!
Adapted from Thyme & Again Creative Catering
Culinary Tourism Alliance https://ontarioculinary.com/

PrintThyme & Again is a Feast On Certified business.

That means you can be sure that they source and serve Ontario grown and raised food, year round. Find out more here.

Be Sociable, Share!

    No Comments.

    Leave a Reply