Mince Tarts (Fruit)
Mince Tarts (Fruit) Recipe from United Kingdom
Introduction
Mince tarts are a classic holiday treat that are perfect for festive gatherings or as a sweet treat to enjoy with a cup of tea. These fruit mince tarts are filled with a delicious mixture of dried fruits, nuts, and spices, all encased in a buttery pastry shell.
History
Mince tarts have been a popular dessert in England and other parts of Europe for centuries. Originally, mince pies were filled with meat, such as lamb or beef, along with fruits and spices. Over time, the recipe evolved to include only fruits, nuts, and spices, making it a sweet treat enjoyed during the holiday season.
Ingredients
- Pastry-Shortcut or Butterscotch
- 0.33 cup chopped raisins
- 0.33 cup brown sugar
- 0.25 cup sultanas
- 0.25 cup mixed peel
- 1 tbsp chopped almonds
- 1 small apple, grated
- 1 tsp lemon juice
- 1 tsp finely grated orange and lemon rind
- 0.5 tsp mixed spice
- nutmeg 25 g melted butter
- 1 tsp brandy essence
- Eggwhite for brushing shapes on top of tart (optional)
How to prepare
- To make the fruit mince: Combine all ingredients except the egg white and pastry in a bowl and spoon into a sterilized jar if you plan to store it.
- To make the tarts:
- 1. Roll out the pastry and cut out the bases for the tarts.
- 2. Spoon the fruit mince into the base of the tarts.
- 3. If desired, cut out a small shape (such as a star or leaf) to place on top of the fruit mince.
- 4. Bake in the oven for 25 minutes or until golden.
- 5. Allow the tarts to cool in the tins for five minutes, then carefully lift each one out with a knife and transfer to a wire rack to cool completely.
Variations
- You can add a splash of brandy or rum to the fruit mince mixture for an extra kick of flavor.
- For a twist on the traditional recipe, you can add a sprinkle of cinnamon or nutmeg to the pastry dough.
Cooking Tips & Tricks
Be sure to finely chop the dried fruits and nuts to ensure they are evenly distributed throughout the fruit mince.
- If you prefer a sweeter filling, you can add more brown sugar to the fruit mince mixture.
- To prevent the pastry from becoming soggy, you can blind bake the tart shells before adding the fruit mince filling.
Serving Suggestions
These fruit mince tarts are best enjoyed warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
To ensure the pastry is flaky and tender, be sure to handle it as little as possible and keep it chilled before rolling it out.
- When cutting out the tart bases, use a sharp cookie cutter or a glass to create uniform shapes.
Ingredient Substitutions
If you don't have sultanas, you can use additional raisins or dried cranberries instead.
- You can substitute the almonds with walnuts or pecans for a different flavor profile.
Make Ahead Tips
You can prepare the fruit mince filling in advance and store it in a sterilized jar in the refrigerator for up to a week before assembling the tarts.
Presentation Ideas
Serve these fruit mince tarts on a festive platter dusted with powdered sugar for a beautiful presentation.
Pairing Recommendations
These fruit mince tarts pair well with a cup of hot tea or coffee, or a glass of mulled wine for a cozy holiday treat.
Storage and Reheating Instructions
Store any leftover fruit mince tarts in an airtight container at room temperature for up to 3 days. To reheat, simply warm them in the oven at 300°F for 5-10 minutes.
Nutrition Information
Calories per serving
Each serving of these fruit mince tarts contains approximately 180 calories.
Carbohydrates
Each serving of these fruit mince tarts contains approximately 25 grams of carbohydrates.
Fats
Each serving of these fruit mince tarts contains approximately 8 grams of fat.
Proteins
Each serving of these fruit mince tarts contains approximately 2 grams of protein.
Vitamins and minerals
These fruit mince tarts are a good source of vitamin C, thanks to the addition of dried fruits like raisins and sultanas.
Alergens
These fruit mince tarts contain nuts (almonds) and gluten (pastry), so they may not be suitable for those with nut or gluten allergies.
Summary
These fruit mince tarts are a delicious holiday treat that are relatively low in calories and provide a good source of carbohydrates and fats.
Summary
These fruit mince tarts are a delightful holiday treat that are sure to impress your family and friends. With a buttery pastry shell filled with a sweet and spicy fruit mince mixture, these tarts are the perfect dessert for any festive occasion. Enjoy them warm with a cup of tea or coffee for a cozy and delicious treat.
How did I get this recipe?
I can still remember the exact moment I discovered this recipe for mince tarts. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her delicious baked goods, and I always looked forward to sampling her latest creations.
On that particular day, Margaret was bustling around her kitchen, a whirlwind of flour and sugar as she prepared for an upcoming tea party. As I sat at the kitchen table, sipping on a cup of fragrant Earl Grey tea, my eyes were drawn to a large bowl of what looked like a mixture of dried fruits and spices.
"What's that you're making, Margaret?" I asked, curiosity piqued.
"Why, these are my famous mince tarts, dear," Margaret replied with a mischievous twinkle in her eye. "Would you like to help me make them?"
I eagerly agreed, and Margaret handed me a wooden spoon, instructing me to give the fruit mixture a good stir. As I mixed the ingredients together, the sweet aroma of the dried fruits and spices filled the air, making my mouth water in anticipation.
"Tell me, Margaret, how did you come by this recipe?" I asked, my curiosity getting the better of me.
Margaret chuckled softly as she measured out a generous amount of brandy to add to the fruit mixture. "Oh, this recipe has been in my family for generations," she explained. "My grandmother used to make these mince tarts every Christmas, and I've been making them ever since I was a young girl."
As Margaret rolled out the pastry dough and filled each tart shell with the fragrant fruit mixture, she regaled me with tales of her grandmother's kitchen and the memories they had shared while baking together. I listened intently, soaking up every word as I helped Margaret shape the tarts and place them in the oven to bake.
After what seemed like an eternity of waiting, the tarts were finally ready, their golden crusts glistening with a light dusting of powdered sugar. Margaret took them out of the oven, and we both eagerly sampled one while they were still warm.
The first bite was pure bliss - the buttery pastry melted in my mouth, giving way to the sweet and spicy filling of dried fruits and brandy. I closed my eyes and savored the flavors, feeling a sense of nostalgia wash over me as I reminisced about Christmases past and the joy of baking with loved ones.
As I finished my tart, I knew that I had to learn how to make these mince tarts for myself. Margaret graciously shared her recipe with me, and I made a mental note to recreate this delicious treat for my own family and friends.
Over the years, I have made countless batches of mince tarts, each one a labor of love as I mix together the dried fruits, spices, and brandy just as Margaret taught me. Every time I take a bite of these sweet and savory treats, I am transported back to that sunny day in Margaret's kitchen, surrounded by the comforting scents of baking and the warmth of friendship.
And so, the recipe for mince tarts has become a cherished tradition in my own family, passed down from one generation to the next. I can only hope that one day, my own grandchildren will enjoy these delicious treats as much as I have, and that they will carry on the legacy of this timeless recipe for years to come.