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Christmas Mince Tart

Christmas Mince Tarts - with real mince! adapted from  "Mrs Beeton's Book of Household Management 1907

90 servings

2 apples - peeled, cored and finely chopped

200 g beef suet or rendered tallow

200 g raw beef mince (cook the mince if using apple juice)

600g Christmas Mince mix

100 g pitted prunes - diced

300 g dark brown sugar or 400g erythritol

grated zest and juice of 1 orange

zest and juice of 2 lemons

50 g slivered almonds

4 teaspoons mixed ground spice

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

200 ml brandy or apple juice

1 packet of sweet crust pastry

 

Stir everything together in a large mixing bowl and decant into sterilised jars.  You can use this mincemeat straightaway in your favourite mince pie recipe.

This recipe will store in the fridge for up to two weeks if you have used brandy as this will preserve the meat.  If you have used the apple juice then use it within 3 days.  

When you are ready to use the Christmas mince, Put on a tray in the middle of your oven at 180 degrees Celcius. (160 on fan bake)

Place one of the pastry sheets on a floured small cupcake tray and gently press into it.  Put a spoon full of mixture into it and cover it with a pastry star or circle.

Bake for 15-20 minutes

 

Note… I make mince pasties for Christmas for a larger dessert and my family love them!