Mincemeat Crumble Tarts
Sweet, buttery, and bursting with festive flavor, these Mincemeat Crumble Tarts are the perfect treat for the holiday season or any time you crave comfort in pastry form. Featuring a delicate homemade shortcrust pastry base filled with rich, spiced mincemeat and topped with an irresistible oat and brown sugar crumble, these tarts strike the perfect balance between tender and crunchy. With a quick 30-minute prep time, this recipe is ideal for beginners and seasoned bakers alike. Serve them warm with a dollop of cream or enjoy them as-is for a delicious, handheld dessert that’s sure to impress. Perfect for parties, afternoon tea, or holiday gifting, these individual treats capture the essence of festive indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 300 grams Mincemeat (store-bought or homemade)
- 50 grams Rolled oats
- 50 grams Brown sugar
- 50 grams All-purpose flour (for crumble topping)
- 40 grams Unsalted butter (softened, for crumble topping)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 12-hole muffin tin and set it aside.
In a large mixing bowl, combine the 200 grams of all-purpose flour and the 50 grams of powdered sugar.
Add the 100 grams of cold, cubed butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir in the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together in a smooth ball. Wrap the dough in cling film and refrigerate for 15 minutes.
On a lightly floured surface, roll out the dough to about 3mm thick. Using a round cookie cutter (about 8cm in diameter), cut out 12 discs.
Press the dough discs into the prepared muffin tin, shaping them into little tart cases. Trim any excess dough with a knife.
Spoon 1-2 tablespoons of mincemeat into each tart case, ensuring the filling is evenly distributed.
To make the crumble topping, mix the 50 grams of rolled oats, 50 grams of brown sugar, 50 grams of flour, and 40 grams of softened butter in a bowl. Use your fingers to crumble the mixture until it resembles coarse crumbs.
Sprinkle the crumble topping generously over the mincemeat filling in each tart.
Bake the tarts in the preheated oven for 18-20 minutes, or until the crumble topping is golden brown and the tart shells are fully cooked.
Remove the tarts from the oven and allow them to cool in the tin for 5 minutes. Carefully transfer them to a wire rack to cool completely.
Serve the mincemeat crumble tarts warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.9 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 87 mg | 2% | |
*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.
