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VIENNESE-TOPPED MINCE TARTS

Makes 24

Last month I gave the recipe for my special mincemeat, so here is one of my favourite mince tarts using it. Don’t worry if you didn’t make it, just use a good bought one. These can be made ahead of time and freeze well. You will need a large piping bag and star tube.

INGREDIENTS

  • 150g (5oz) butter
  • 225g (8oz) plain flour
  • 50g (2oz) caster sugar
  • 1 lemon
  • 1 egg yolk
  • 1 – 2 tablespoons water
  • 1 jar mincemeat
  • 200g (7oz) butter
  • 50g (2oz) icing sugar
  • 150g (5oz) plain flour
  • 50g (2oz) cornflour
  • few drops vanilla extract

Pastry:

Rub the fat into the flour, add the sugar and grated lemon zest. Mix with the egg yolk and only enough water to bind to a firm dough.Leave to rest for 15 minutes. Heat the oven to Gas 6 /200C

Topping:

Cream together the butter and icing sugar until soft , then gradually mix in the flour and cornflour, then the vanills. It should be a fairly stiff mixture.

METHOD:

Roll out the pastry and line 24 patty tins. Put a teaspoonful of mincemeat in each. Using half the topping at a time, pipe a rosette on each.and bake for approximately 25 minutes or until golden brown and the pastry cooked.

When cool, dredge with icing sugar.

Note: I like to try baking one tart first. If the topping is rather soft it will spread and lose its shape. In that case, mix in a little more flour. If you don’t have a piping bag, just use a spoon instead. They will taste just as good! Don’t forget to make a wish when you eat the first mince pie of the season.

Posted in Recipes on Dec 01, 2009