Bake Club: Mincemeat Tarts

The first thing everyone asks when they hear the word ‘mincemeat’ is does it have meat in it? Kinda…

Kids growing up in the UK and Canada (maybe other British Commonwealth Countries… I don’t know for sure) ate mincemeat tarts around Christmas. In the old timey days of yore, these pies allegedly had beef or pork in them. I don’t think it was ground chuck, I think it was suet. If that is the case, the formula really hasn’t changed. Mincemeat is a mixture of fruit, candied peel, spices, rum or brandy if you are lucky and suet. Suet is hard fat of beef, pork or mutton. Don’t say ewww. If you are not vegetarian you likely eat bacon fat, butter, schmaltz, lard, honestly the list goes on. Suet is just another animal fat.

I thought about making the mincemeat from scratch. The work involved turned me off. Suet is a special order butcher item around here. The cooking of the fruit is more than I am interested in when I can buy the most delicious jar of mincemeat in the baking aisle at Sobey’s. In my experience, E.D Smith makes the best and they have been doing it since 1878. I think they know what they are doing.

My great grandma would use mincemeat and add apple sauce and a splash of brandy or rum to the jar so it would go farther and make it not as strong. Mincemeat can be a strong spicy flavour. I like it, but it can be a bit much for others. When I say strong – I don’t mean chili hot, I mean cinnamon, cardamom, ginger and nutmeg. Mixed with the stewed fruit, I think it is delicious!

I used my grandmother’s pie crust recipe from her butter tarts. I cut 24 ’rounds’ (still don’t have a circle cutter) and 24 tiny rounds for the top crust. I used a pipping tip for that.

Snugged them into muffin tins.

and used a 1 1/2″ cookie scoop to evenly fill the shells. I had about a 1/4 cup left over. I will use this in a pumpkin loaf or muffin recipe this week.

I popped on the cute little tops and baked them at 400F for 16 minutes.

My house smells amazing.

I only used half the pie crust recipe. I may make pumpkin tarts or maybe more mincemeat tarts in the future depending if the hubs eats them all before Christmas gift giving. I wrapped the pie dough well and placed in a ziplock bag for the freezer. I squared it off for tarts. If I was making pie crust I would have shaped it into a circle for easier rolling. When I go to use this in the future (before six months) I will thaw overnight in the fridge.

You can absolutely use premade tart shells for the easiest tarts on the planet. You do you. There is something special for me when I am using a recipe my little gram used. I like the connection to her.

Happy baking and stay healthy friends!