Thursday, November 26, 2009
Sunday, November 15, 2009
Mincemeat tarts trace their origins back to our colonial past. In the British Empire these sweet
tarts are traditionally eaten over the Christmas and new year period. Originally they did contain minced meats such as liver and other chopped meat and fat. Typical peasant treats they also contained dried fruits and berries. Even today you can find mince meat with beef fat in it.
Most of the English imported filling has no animal products in it, post BSE, so check the label closely.
Mince tarts probably should not have a top crust, or they will be pies, but a simple star seemed to put a festive light on these.
I was feeling particularly lazy so I purchased a jar of the good stuff and a box of ready made pastry and set to work.
Most tart recipes call for a 10m min 425' burst at the start of cooking. This allows the tart to
fry a bit and ensures a crispy bottom. Reduce the heat after to 400 and bake for a total of 30 min.
Allow to cool and they will be good to go. They do improve as they sit overnight.
Enjoy these treats in moderation if you can!
PS: I am going through a tart phase in case you didn't notice...