Mince Tarts | becs-table.com.au

Christmas Mince Tarts Thermomix and Conventional Methods

I was asked to pop this recipe up for my little Christmas Mince Tarts from one of my lovely students at last weekend’s Christmas gift giving class. It was the pastry she was really after because we made a filling in class, but without giving you some sort of filling, they’re not mince pies are they. 😉

So rather than upset my lovely students by giving out the recipes they’ve paid for in class, I’ve added a trick I use to use for shop bought mince to make them taste a whole lot better. Trust me. “I’m a Chef” lol think that’s suppose to be Doctor, but I’m not. Gosh, I’m tired, making stupid jokes again.  😉

We made a lovely Christmas jam or filling for these in the class, but this recipe gives an alternative that everyone can make.

Christmas Tarts for Everyone

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Christmas Mince Tarts Conventional Method and Thermomix Methods
 
Mince Tarts for Christmas Recipe <g class="gr_ gr_403 gr-alert gr_gramm gr_inline_cards gr_run_anim Style multiReplace" id="403" data-gr-id="403">Type :</g> Christmas fare Author: Bec's Table
Author:
Ingredients
For the pastry
  • 375 g plain flour
  • 250 g butter, softened
  • 125 g caster sugar, plus extra for sprinkling
  • 1 medium free-range egg
  • 1 (Extra egg and sugar for sprinkling optional)
For the filling
  • 2 x 400 g jars mincemeat or make your own as we did.
  • 2 tangerines, zest grated and flesh chopped (or orange)
  • 1 apple, finely diced
Method
Conventional Method
  1. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not overwork the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling.
  2. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.
  3. Roll out the pastry to around 3mm in thickness. With a round pastry cutter, cut out 6 x 9cm discs of pastry. Press the pastry into the muffin cups and fill each one with a Tablespoon or so of mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. Don’t overfill or your mix will boil up over the edges of your pastry.
  4. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids. (Slightly bigger than the top of the muffin cups). Use a pastry brush to add a little water or egg wash on the rim of your pie then place the lid on top, gently push down and crimp if you wish. You can also trim the edges with a cutter if you have one the right size for the lid.
  5. If you like, you can egg wash or milk wash, then sprinkle with sugar at this stage too if you want.
  6. Rest your tarts in the fridge to help prevent any shrinkage.
  7. Preheat the oven to 200°C while the pies have their final rest in the fridge, I said that twice cause I want you to do it. LOL, Once the oven is at the right temperature you can pop them in and reduce oven temperature to 160ºC.
  8. Bake for 25 minutes or until golden brown, then transfer to a wire rack to cool. Dust with icing sugar if you’ve opted to leave the sugar on the top, and you can serve them warm with fresh cream too.
  9. [!b]Thermomix method[/b]
  10. Place the flour, sugar and butter into TM bowl and mix for 5 seconds on speed 5.
  11. Add the remaining ingredients and mix for a further 10 seconds on speed 5.
  12. Tip the TM contents out onto a sheet of glad wrap. Bring together with your hands then press down to form a flat rectangle. (this makes it easier when you got to roll your pastry out.) Pop it in the fridge to rest. Leave to chill at least 15 mins
  13. Roll out the pastry to around 3mm in thickness. With a round pastry cutter, cut out 6 x 9cm discs of pastry. Press the pastry into the muffin cups and fill each one with a Tablespoon or so of mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. Don’t overfill or your mix will boil up over the edges of your pastry.
  14. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Use a pastry brush to add a little water or egg wash on the rim of your pie then place the lid on top, gently push down and crimp if you wish. You can also trim the edges with a cutter if you have one the right size for the lid.
  15. If you like, you can egg wash or milk wash, then sprinkle with sugar at this stage too if you want.
  16. Rest your tarts in the fridge to help prevent any shrinkage.
  17. Preheat the oven to 200°C while the pies have their final rest in the fridge, I said that twice cause I want you to do it. LOL, Once the oven is at the right temperature you can pop them in and reduce oven temperature to 160ºC.
  18. Bake for 25 minutes or until golden brown, then transfer to a wire rack to cool. Dust with icing sugar if you’ve opted to leave the sugar on the top, and you can serve them warm with fresh cream too.
Author: Bec's Table Bake Club
Source: Bec's Patisserie Recipe

 

 

 

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