Holiday Spice Fruit Mince Tassies

This recipe is an homage to my Mom as she loves mincemeat. Everyone knows how I love mini sweets, so when I saw this recipe in Donna Hay it definitely spoke to me. I found the original recipe interesting but I tweaked the recipe quite a bit by adding in additional flavors such as Holiday inspired spices and a bit of brandy. Oh yeah~ don’t forget the brandy. They are divine!

Holiday Spice Fruit Mince Tassie

Fruit Mince Tassie

Mincemeat Tassies

Holiday Spice Fruit Mince Tassies

recipe: adapted from Donna Hay

yield: 20-24 mini muffin size tarts

1/2 Cup grated, peeled granny smith apple, (excess juice discarded)

1/4 Cup currants

1/4 Cup diced fine sweetened dried cranberries

1/4 Cup diced fine pitted dried dates

1/4 Cup slivered almonds

2 Tbsp. diced fine candied orange peel (optional)

1/4 Cup orange juice

1/2 Cup packed brown sugar

1/4 tsp. cinnamon

1/4 tsp. allspice

1/8 tsp. ground ginger

2 Tbsp. (25 gm) unsalted butter, melted

1 Tbsp. brandy

Confectioners sugar (for dusting on top)

* 1 recipe of my cream cheese press in crust (per below)

For Filling: In a medium bowl combine all the ingredients and let sit to absorb all the flavors for at least one hour. Stir mixture a few times during soaking time. Make the crust while the filling is soaking.

Prepare the tassies: Lightly grease a 24 well mini muffin tin(s) and press in cream cheese press in crust by pinching off an inch of dough and rolling it into a ball. Flatten the ball into a circle about 2 1/2 inches big. Press the crust into the prepared tin. If crust gets too soft while working, let chill in the fridge for a few minutes. Fill each well to the top with mince meat filling. If desired: Top each tassie with a star cut out by pressing scraps of dough flat and using a small cutter. Brush each star and edges of crust with milk and sprinkle with sugar. Bake at 350° F for 30-35 minutes or until edges of crust are golden brown. Let cool in tin for about 5 minutes, then carefully remove to cool completely over wire rack. Dust with confectioners sugar if desired before serving.

*Cream Cheese Press in Crust

3 oz. cream cheese, cubed at room temp

1 stick butter, cubed at room temp

1 Cup all-purpose flour

1  1/2 tsp.  sugar

pinch of salt

In a large shallow bowl combine flour, sugar and salt. Add the cubed butter and cubed cream cheese. Using a fork mix to combine into one cohesive mass. Knead gently into a ball to gather up any scrappy bits of dough. Wrap in plastic and let rest in the fridge for 30 minutes.

One Comment Add yours

  1. Shelly says:

    Hey Sis these look awesome. Save me one, I would love to try them. We have been enjoying the gingerbread trees, linzer cookies and the “crack” caramel corn you gave us. It has been a nice treat since I haven’t found time for baking anything myself.

Leave a Reply