Mincemeat Tarts

Mincemeat Tarts

4.7 from 3 reviews

Nothing says holiday classic more than mincemeat tarts. They are full of warm spices, citrus notes and are rich and buttery. The shortcrust pastry is light, delicate and perfectly paired with a traditional filling of mixed peel and dried fruit. Note, this recipe is best made the day ahead to let the mincemeat flavours absorb.


Units Scale

Mincemeat Filling

  • 2 cups (240 g) baking apples, peeled and diced
  • 1 cup ( 200g) dark brown sugar
  • 1 cup (140 g) currants
  • 1 cup (154 g) golden raisins
  • 3/4 cups (180 g) sultana raisins
  • 1/3 cup (44 g) slivered almonds, roughly chopped
  • 1/2 cup (140 g) mixed peel, at Bulk Barn
  • 1/2 cup (113 g) unsalted butter
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 Tablespoons brandy
  • 2 Tablespoons rum
  • 1/4 teaspoon salt


  • 2 cups (272 g) all-purpose flour
  • 4 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 2 egg yolks
  • 4 Tablespoons water
  • milk, for brushing the pastry
  • powdered sugar, for dusting


  1. In a large pot add all mincemeat ingredients, except the rum and brandy. Stir together and heat on medium high heat until mixture begins to boil. Turn heat to low and simmer for approx. 1 hour, stirring occasionally. The mixture will begin to thicken.
  2. Remove from the heat and stir in brandy and rum.
  3. Transfer mincemeat to a bowl and refrigerate overnight.
  4. Meanwhile make your pastry.
  5. In a food processor, add flour, sugar, and salt. Pulse to combine. Add cold butter and pulse until fine crumbs form.
  6. In a small bowl add yolks and water together, whisk to combine. Pour over flour mixture; pulse until mixture starts to clump together. Don’t overpulse.
  7. Press dough into two discs, wrap in plastic, and refrigerate for 30 minutes or until the next day.
  8. Preheat oven to 400˚F and set out 2 muffin tins.
  9. On a prepared work surface roll out dough 1/4 -1/8 inch thick. Using a 3.5 inch round cookie cutter, cut out pastry and gently press circles into muffin tins. Use dough scraps to cut out holiday shapes approx. 1 inch in size (stars, trees, etc. approx. 22-24 shapes). Keep dough cold as you work.
  10. Scoop mincemeat into each muffin cup and press gently to fill any spaces.
  11. Top each muffin cup with pastry holiday shapes. Again, gently press into mincemeat.
  12. Using a pastry brush, brush milk over pastry edges and shapes.
  13. Bake for 15-17 minutes or until golden brown.
  14. Let tarts cool in muffin tins on a cooling rack before removing. *You cannot remove hot pastry from the tins or they will break. Once tarts have cooled slide a knife around the edges to release any sugar that has bubbled over. Then gently use the knife to lift the cooled tarts out of the tins.
  15. Dust tarts with powdered sugar.


Store in an airtight container for 3 days or freeze up to 2 months.


Keywords: Mincemeat, Tarts, Christmas, Holiday, Dessert

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