This is a sweet pie that is simply perfect for the holidays. Even better, you can use any collection of your family’s favourite dried fruits to make a customized filling. We made our Mincemeat Tartlets in a muffin tin, so that everyone gets their own portion. It’s all about sharing in the Mirage kitchen, and this recipe is proof!
Prep Time: 2 hours 15 minutes
Cook Time: 18 to 23 minutes
Yield: 12 muffin-tin tartlets
For the pastry:
- 1 1/2 recipes Easy Sweet Tart Dough
- 6 g / 1 tbsp orange zest or lemon zest, finely grated
- 3 g / 1 tsp ground cinnamon
For the mincemeat filling:
- 58 g / 1/4 cup dried figs, coarsely chopped
- 42 g / 1/4 cup dried cherries, coarsely chopped
- 39 g / 1/4 cup dried cranberries
- 36 g / 1/4 cup dried currants
- 40 g / 1/4 cup golden raisins
- 50 g / 1/4 cup dried apricots, coarsely chopped
- 37 g / 1/4 cup candied ginger, coarsely chopped
- 80 ml / 1/3 cup brandy or spiced rum
- 45 ml / 3 tbsp orange juice, freshly squeezed
- 15 ml / 1 tbsp pure vanilla extract
- 150 g / 1 large / 1 1/4 cup Granny Smith apple, peeled, cored and cubed small
- 72 g / 1/3 cup dark brown sugar
- 14 g / 1 tbsp Mirage margarine, melted and slightly cooled
- 6 g / 1 tbsp orange zest, finely grated
- 4 g / 1 tsp ground cinnamon
- 2 g / 1/4 tsp ground ginger
- 1 g / 1/4 tsp salt
- 1 g / 1/4 tsp ground cardamom
- 1 g / 1/4 tsp ground nutmeg
- 1 g / 1/4 tsp allspice
- 1 g / 1/8 tsp ground cloves
For the egg wash:
- 1 large egg
- 15 ml / 1 tbsp cold water
- coarse/turbinado sugar
- icing sugar
For the pastry:
- Make 1 1/2 times the recipe for Easy Sweet Tart Dough, adding lemon or orange zest and ground cinnamon when adding the icing sugar. Chill in fridge before using; about 30 minutes.
For the Mincemeat Filling:
- In a large bowl, combine the dried fruit with the spiced rum, orange juice and vanilla extract. Cover and allow the dried fruit to macerate for at least 1 hour (at room temperature).
- Place macerated fruit and the remaining liquid into the bowl of a food-processor. Pulse a few times until coarsely chopped and mixed. Transfer contents into a large bowl.
- Toss the dried fruit mixture with the cubed apple, dark brown sugar, the melted Mirage margarine, orange zest, ground cinnamon, cardamom, nutmeg, ginger, allspice, salt and cloves; until thoroughly combined. Cover and allow flavours to meld; at least 30 minutes or up to 2 weeks. Stir before using.
- Meanwhile preheat oven to 375℉ (190℃). Meanwhile preheat oven to 375℉ (190℃). Lightly grease the wells of a muffin tin with some softened Mirage Margarine.
- Roll dough out on a lightly floured work surface, to about 1/8 inch (3 millimetres) to 1/4 inch (6 millimetres) thickness. With a 3 1/2 inch (9 centimetres) round cutter (a cutter that is larger than the wells/holes of the muffin tin) cut out 12 rounds. Gather up the scraps and wrap and allow to rest and chill in the fridge while carefully working the rounds into the holes of the muffin tin.
- Place the dough-lined muffin tin into the freezer to chill; about 10 minutes.
- If desired, roll out the scraps and cut out the desired shape to place over the filling. With a fork, dock the bottom of the chilled tart shells.
- Fill the muffin tins with approximately 2 tablespoons (20 grams) of the mincemeat filling.
- Place back into the freezer to chill; about 5 minutes.
- In a small bowl, whisk together the egg with the cold water.
- Lightly brush the crust with the egg wash.
- If using coarse sugar, sprinkle the tops at this point.
- Place filled muffin tin into the preheated oven. Bake for 18 to 23 minutes, or until tarts are bubbling and the crust is golden.
- Take out of the oven and allow tartlets to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.
- If using icing sugar, dust the tops of the cooled tarts before serving.
- Replace any of the dried fruit with your favourite dried fruit (eg. dried blueberries, strawberries, pineapple, mango).
- The alcohol can be replaced with apple cider or additional orange juice.
- The mincemeat filling can be stored in an airtight container for up to 2 weeks.
- Leftover tart dough can be rerolled and cut into cookies; bake for about 10 minutes or until golden in colour.
For the Egg Wash: