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.