Cranberry Mincemeat Tarts
Celebrate the festive season with these show-stopping Cranberry Mincemeat Tarts, a delightful twist on the classic holiday treat. Featuring a buttery, homemade pastry shell and a vibrant filling of tart cranberries, apples, raisins, and warm spices like cinnamon, nutmeg, and cloves, these tarts are bursting with holiday flavors. A splash of orange juice and zest adds a citrusy brightness, while an optional touch of brandy deepens the richness. Perfectly portioned for individual servings, these tarts are ideal for holiday gatherings or as a charming dessert for a cozy winter evening. Serve them warm or at room temperature for a sweet, spiced bite of Christmas cheer that pairs perfectly with a mug of mulled wine or tea. Perfect for holiday baking, cranberry recipes, and festive treats, these tarts are sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold and cubed
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 200 grams Fresh cranberries
- 1 medium Apple, peeled, cored, and diced
- 75 grams Raisins
- 50 grams Light brown sugar
- 60 milliliters Orange juice
- 1 teaspoon Orange zest
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 1 tablespoon Brandy (optional)
- 1 large Egg, lightly beaten (for egg wash)
Instructions
Preheat your oven to 190°C (375°F) and prepare a 12-cup muffin tin by lightly greasing it.
In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Add the egg yolk and cold water to the mixture, stirring just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 20 minutes.
While the dough chills, prepare the cranberry mincemeat filling. In a medium saucepan over medium heat, combine the fresh cranberries, diced apple, raisins, light brown sugar, orange juice, orange zest, ground cinnamon, nutmeg, and cloves.
Cook the mixture for about 10 minutes until the cranberries burst and the mixture thickens slightly. Remove from heat and stir in the brandy, if using. Let it cool completely.
On a lightly floured surface, roll out the chilled dough to about 3mm (1/8 inch) thickness. Use a round cookie cutter (approximately 9cm or 3.5 inches in diameter) to cut out circles and press them into the muffin tin cups to form tart shells.
Fill each tart shell with a generous spoonful of the cooled cranberry mincemeat filling, being careful not to overfill.
If desired, cut out additional pastry shapes (such as stars or circles) to top the tarts. Place the shapes on top of the filling.
Brush the edges of the pastry and any decorative tops with the beaten egg to create a golden finish.
Bake the tarts in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through.
Allow the tarts to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cranberry mincemeat tarts warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 181.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 238 mg | 18% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
