Mincemeat Tarts Recipe

MINCEMEAT TARTS

Advance Preparation:
1 24 oz. jar prepared mincemeat
3 Tbsp. brandy
Mix the brandy into the mincemeat and let stand in the fridge for 2-3 days.

Ingredients:
18 frozen unbaked tart shells (or sufficient pie crust pastry for 18 tarts)
1 3/4 c. mincemeat-brandy mixture
1/2 c. apple sauce (or to taste - this is optional)

When the mincemeat mixture is ready:
Preheat oven to 400F. Stir the apple sauce into the mincemeat to give the mixture a smoother flavor. Place frozen tart shells on cookie sheet or in muffin trays. If using pastry, roll out, cut into rounds and place into muffin trays. Divide mincemeat mixture among the tarts. Leftover pastry can be cut into shapes and placed on top of the tarts. Bake at 400F for 5 minutes, reduce heat to 375F and bake for another 10-12 minutes or until pastry is lightly browned.

Remove from oven and cool on rack. Known as mincemeat tarts in North America, they're also called mince pies in the UK, Australia and New Zealand.