MINCEMEAT TART RECIPE | EATINGWELL
The filling for this Thanksgiving standard is rich, dark and spicy, yet it has a fresher flavor--and less fat--than mincemeat from a jar.
Provided by EatingWell Test Kitchen
Categories Christmas Pie Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 23
Steps:
- To make filling: Combine apples, pears, chopped orange, raisins, figs, cherries (or cranberries), brown sugar, lemon juice, cinnamon, allspice, cloves and pinch of salt in a large saucepan. Add 1 1/2 cups water
- , bring to a simmer, cover the pan and cook over low heat, stirring occasionally, until the fruits are very tender, 60 to 70 minutes. Uncover the pan and continue cooking until the mincemeat is very thick and the juices have evaporated, about 10 minutes longer. Stir in brandy (or orange juice) and butter and let cool to room temperature.
- To make dough: Meanwhile, stir together 1/2 cup flour, 1 tablespoon sugar, yeast and 1/2 cup warm water
- in a mixing bowl; let stand until the yeast starts to bubble, about 5 minutes. Stir in oil and 1/4 teaspoon salt. Stir in the remaining flour, 1/4 cup at a time, until the dough becomes too difficult to stir. Turn the dough out onto a lightly floured surface and knead, adding flour if necessary, until the dough is firm and satiny but not dry, about 5 minutes. (Be careful not to add too much flour.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled in bulk, 45 minutes to 1 hour.
- To assemble and bake tart: Place rack in lower third of oven; preheat to 375 degrees F. Coat an 11-inch tart pan, preferably with a removable bottom, with cooking spray.
- Set one-fourth of the dough aside. Roll out the remaining dough on a lightly floured surface into a 15-inch circle. Fit the dough into the prepared tart pan, letting it hang over the edge of the pan. Spread the mincemeat filling in the pan. Fold the edge of the dough in over the filling.
- Roll out the reserved dough on the floured surface. Cut out desired shapes with cookie cutters or a paring knife and set them on top of the mincemeat. Lightly brush the cut-outs and border of the dough with egg glaze and sprinkle with the remaining 1 teaspoon sugar.
- Bake until the crust is golden on top and browned on the bottom, 30 to 40 minutes. If the top of the tart is browning too quickly, cover it loosely with foil. Place the tart on a wire rack to cool slightly. Remove the rim of the pan and serve the tart warm or at room temperature.
Nutrition Facts : Calories 207.8 calories, CarbohydrateContent 42.4 g, CholesterolContent 18 mg, FatContent 2.9 g, FiberContent 3.3 g, ProteinContent 2.9 g, SaturatedFatContent 0.9 g, SodiumContent 71.7 mg, SugarContent 25.7 g
MINCEMEAT RECIPE | ALLRECIPES
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine European UK and Ireland English
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 12-ounce jars
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, CarbohydrateContent 21.9 g, CholesterolContent 10.2 mg, FatContent 5 g, FiberContent 1.5 g, ProteinContent 0.9 g, SaturatedFatContent 2.6 g, SodiumContent 32.6 mg, SugarContent 19.5 g
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Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry on to a large baking sheet. Slice a strip off the rectangle (from one of the short edges, about 1/3 of the pastry) so you are left with a narrow rectangle and one larger square piece. Use a knife to score (cutting through half the depth of pastry) a border 2cm (3/4in) in from the edge of the large square, and prick pastry all over inside this border with a fork.
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