- 1/4 cup beef suet or vegetable shortening
- 4 1/2 cups fresh apple, grated
- 3/4 cup apple juice
- 1 1/2 cups raisins
- 1 1/2 cups currants
- 1 1/2 cups mixed candied fruit
- 3 tablespoons lemon juice
- 3 cups brown sugar
- 1 tablespoon cinnamon
- 1/2 tablespoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Preheat your oven to 325F.
In a large mixing bowl, mix together all ingredients. Transfer the mixture into a roasting pan or oven-safe baking dish. Bake the mincemeat for 45 to 60 minutes, stirring every 20 minutes until the mincemeat has thickened. Remove from the oven and allow it to cool.
The mincemeat can be used right away or can be refrigerated in well-sealed containers for up to 3 weeks or in the freezer for up to 6 months.
3 cups baking flour
1 tablespoon sugar
1 teaspoon salt
¾ cup cold butter
¾ cup cold shortening
½ cup cold water
In a food processor, combine the flour, sugar, salt and butter until it forms a course meal. Add the shortening and water and pulse until just combined. Remove the dough from the processor and flatten onto a piece of plastic wrap. Cover the dough and chill for at least 30 minutes.
Preheat oven to 350F. Remove dough from the refrigerator and let sit for another 15 minutes until the dough becomes easy to roll. Roll the dough out to 1/8 of an inch in thickness. Cut rounds of approximately 3½ inches wide. Using a standard muffin pan, place each piece of dough into the cups and press gently on all sides to form a tight cup (use the remaining dough to cut 2-inch stars to garnish the top of the tart). Spoon 2 to 3 tablespoons of mincemeat into each cup and top each with a star. Brush dough with water and sprinkle with coarse sugar.
Bake tarts for 25 to 30 minutes or until golden. Remove from oven and let cool. Using a knife, run the blade around the tart to loosen it from the tin. Remove the tarts and serve warm or room temperature. Keep in an airtight container for up to a week or in the freezer for 6 months.