Almond Mincemeat Tartlets Recipe

Almond Mincemeat Tartlets Recipe

Ingredients : Serves 36

275 g

75 g

5 ml

175 g

50 g

1

45 ml

450 g

15 ml

 

For the lemon filling

115 g

115 g

175 g

2

1

 

For the lemon icing

115 g

15 ml

Plain flour

Icing sugar

Ground cinnamon

Butter

Ground almonds

Egg yolk

Milk

Mincemeat

Bandy or rum

 

 

Butter or margarine

Caster sugar

Self-raising flour

Large eggs

Lemon, finely grated

 

 

Icing sugar

Lemon juice

Method :
  • Sift the flour, sugar and cinnamon into a bowl and rub in the butter until it resembles breadcrumbs. Add the ground almonds and bind with the egg yolk and milk to a soft, pliable dough. Knead until smooth, wrap and chill for 30 minutes.
  • Preheat oven to 375oC/190oF/Gas 5. On a lightly floured surface, roll out the pastry and cut out 36 fluted rounds with a pastry cutter. Mix the mincemeat with the brandy or rum and put a small teaspoonful in the bottom of each pastry case. Chill.
  • For the lemon sponge filling, whisk the butter or margarine, sugar, flour, eggs, and lemon rind together until smooth. Spoon on top of the mincemeat, dividing it evenly, and level the tops. Bake for 20 to 30 minutes, or until golden brown and springy to the touch. Remove and leave to cool on a wire rack.
  • For the lemon icing, sift the icing sugar and mix with the lemon juice to a smooth coating consistency. Spoon into a piping bag and drizzle a zig zag pattern over each tart. If you are short of time, simply dust the tartlets with icing sugar.

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