I made pie pastry under a previous post, Tenderflake® Lard Pastry. I let the pastry sit in the fridge overnight and it is time to make the tarts.
I used homemade mincemeat I made and canned. I will post that process next summer when I do another batch. It also works well with the commercial jarred mincemeat in the supermarkets and specialty stores.
I rolled the pastry out to about 1/8 inch thick. If you used the Tenderflake® Lard Pastry recipe, it will puff up when you cook it. I like my tarts to be substantial so I cook them in muffin tins. I like to cut the pastry so that it stands about 1/4 inch above the top of the muffin tin.
Fill the tarts about 2/3 full. Cut a small circle of dough and put it on top of the tart. Crimp the edges of the tart shell over the small top piece but don’t seal them together. Then put them in a 450 F oven for 10 minutes. Turn the heat down to 350 F and continue cooking for 25 minutes.
Take the tarts out and let them cool for 5 minutes. Run a knife blade around the edge. Let them cool for another 10 minutes and carefully lift out with a knife.
These are a tradition here. The make a dessert sized tart with lots of filling. The Tenderflake® Lard Pastry makes a light pastry that is crispy on first bite but melts into tender delicious layers in your mouth. These are part of Christmas!
The Old Fat Guy