Mincemeat tarts are a tradition around here. There is no buying of ready made tart shells or canned mincemeat. The are made with pastry from the recipe on the back of the Tenderflake Lard box. It is the best pastry I know of and is worth the effort.
I have made the Tenderflake Pastry before and the link to the post is here:
I used the mincemeat I made this fall and the link is here:
If you use canned mincemeat, shame on you!
I rolled the pastry to about 1/8 inc thick and cut it into circles that fit in my tart pans. I filled them to within 1/4 inch of the top. Then I cut out smaller circles for a top crust.
I cooked them in a 450 F oven for 10 minutes and then reduced the heat to 350 F and cooked for another 25 minutes.
I let them sit for 30 minutes before taking them out of the tart pan.
I make these every year. I love these every year. The pastry is so flaky it bursts when you bite into it. The mincemeat is rich and flavourful with a nice texture. Some traditions are wonderful. This is one.
The Old Fat Guy