These individual mincemeat tarts are buttery, crisp and delicious. They’re the perfect Christmas treat.
Their size means they lend well to all sorts of occasions. You could serve them cooled on their own as part of a Christmas buffet, you could take them to work to share with colleagues in the run up to the festive season, or you could warm them up and serve them for Christmas dessert with a drizzle of fresh cream.
Making these individual mincemeat tartlets is super duper easy.
You’ll start by making the pastry, for which you’ll just need butter, flour, water, egg and a sprinkle of sugar.
You’ll then make the pastry but either rubbing the butter and sugar together by end, or by pulsing in a food processor – the latter is my preference because I love recipes that are extra quick and easy.
Next, you’ll mix in the sugar, then stir or pulse in a little water and egg yolk to give the perfect pastry that’s just wonderful to work with.
You’ll then line six tartlet tins, fill them with mincemeat, decorate with a few stars cut from your pastry offcuts and your mincemeat tartlets will be ready to bake to perfection.
I’ve opted for store-bought mincemeat, but if you’re inclined to make your own during this season, this tart serves as a splendid showcase for your homemade mincemeat prowess!
Ready to make these pretty, easy mincemeat tartlets?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
Makes 6.
- 250 g plain flour
- 140 g salted butter very cold, cut into small cubes
- 40 g caster sugar
- Pinch salt
- 1 medium free range egg
- 25 ml cold water
- 600 g mincemeat
Step-By-Step Instructions
Make the pastry
Separate the egg white and yolk. Add 25ml cold water to the yolk and whisk until smooth.
Put the flour, butter, sugar and salt in the food processor.
Pulse the food processor until you have an even, slightly yellow crumb that resembles breadcrumbs or ground almonds.
Add the egg yolk and water mixture.
Pulse again very briefly until the pastry starts to clump.
Remove the pastry from the food processor and gather into a ball.
Divide into cut into six equal pieces.
Roll each piece in a ball.
Press each piece into a dic about 1-1.5cm thick (½ inch). If the pastry has become warm and soft, wrap each piece in clingfilm and place in the fridge to chill until firm but flexible.
Line the tartlet cases
When chilled to very firm, unwrap and roll out each piece to about 3mm (just under1/8 Inch) thick – the disc will about 15cm (5 inches) wide.
Use the pastry to line your tartlet cases, carefully lifting and pushing the pastry so that it sits flush in the corners with no gaps for air.
Use a small sharp knife to trim away the excess pastry.
Place the tins back into the fridge until hard.
Make the decorations
While the pastry case is chilling, cut out some decorative stars from the remaining pastry and set aside.
Fill and bake your mincemeat tart
When your pastry cases are firm, spoon the mincemeat into each case and level off. Make sure there’s about a ½ centermetre (1/4 inch) clear at the top of the cases so that they don’t bubble over when baking.
Top with the pastry stars.
Put the tartlet cases on a tray and place in the oven to bake for about 25 minutes minutes until gently golden. Keep a close eye in the final 10 minutes.
Allow the tartlets to firm up in the tin for 10 minutes, and then gently release from the tins and transfer to a wire rack to cool completely.
Enjoy!
And once you’ve given the recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Individual Mincemeat Tartlets Recipe
Individual Mincemeat Tartlets Recipe
These individual mincemeat tarts are buttery, crisp and delicious. They’re the perfect Christmas treat.
Servings: 6 Mincemeat Tartlets
Ingredients
- 250 g plain flour
- 140 g salted butter very cold, cut into small cubes
- 40 g caster sugar
- Pinch salt
- 1 medium free range egg
- 25 ml cold water
- 600 g mincemeat
Instructions
Make the pastry
-
Separate the egg white and yolk. Add 25ml cold water to the yolk and whisk until smooth.
-
Put the flour, butter, sugar and salt in the food processor. Or in a bowl if making by hand.
-
Pulse the food processor – or, if doing this by hand, rub together lightly between your fingers – until you have an even, slightly yellow crumb that resembles breadcrumbs or ground almonds.
-
Add the egg yolk and water mixture. Pulse again very briefly – or mix with a cutlery knife – until the pastry starts to clump.
-
Remove the pastry from the food processor / bowl and gather into a ball. Divide into cut into six equal pieces, then roll each piece in a ball.
-
Press each piece into a dic about 1-1.5cm thick (½ inch). If the pastry has become warm and soft, wrap each piece in clingfilm and place in the fridge to chill until firm but flexible.
Line the tarlet cases
-
When chilled to very firm, unwrap and roll out each piece to about 3mm (just under1/8 Inch) thick – the disc will about 15cm (5 inches) wide.
-
Use the pastry to line your tartlet cases, carefully lifting and pushing the pastry so that it sits flush in the corners with no gaps for air.
-
Use a small sharp knife to trim away the excess pastry then place the tins back into the fridge until hard.
Fill and bake your mincemeat tart
-
When your pastry cases are firm, spoon the mincemeat into each case and level off. Make sure there’s about a ½ centermetre (1/4 inch) clear at the top of the cases so that they don’t bubble over when baking.
-
Top with the pastry stars.
-
Put the tartlet cases on a tray and place in the oven to bake for about 25 minutes minutes until gently golden. Keep a close eye in the final 10 minutes.
-
Allow the tartlets to firm up in the tin for 10 minutes, and then gently release from the tins and transfer to a wire rack to cool completely.
Nutrition
Calories: 657kcal | Carbohydrates: 113g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 720mg | Potassium: 60mg | Fiber: 3g | Sugar: 74g | Vitamin A: 623IU | Calcium: 16mg | Iron: 2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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