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 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
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.