Place all the
ingredients in a large Dutch oven, and bring to a boil over medium
high heat, stirring often. Then, reduce the heat to medium-low and
simmer the mincemeat, stirring often, for about 30 minutes,
or until the liquid is almost evaporated. Remove from heat and, if
desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat
cool completely, then transfer to a covered container, and place in
the refrigerator, at least overnight, before using. It can be stored
in the refrigerator for up to a month. If storing longer than a week,
stir in a little rum or brandy every week to keep it from drying out
and to preserve the mincemeat. Otherwise it may not keep a month. Note:
This recipe makes about 4 cups (1 liter) but you only need 3 cups (720
ml) of mincemeat
for this tart.
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface
and gather into a ball.
Divide the pastry in half, flatten each
half into a disk, cover with plastic
wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
Preheat the oven to 375 degrees F (190 degree C) and place oven rack in the
center of the oven. Butter, or spray with a non-stick vegetable spray, one - 8
or 9 inch (20-23 cm) tart pan. Place the tart pan on a larger baking sheet.
Remove one round of pastry
and on a lightly floured surface, roll the pastry into a 1/8-inch (3 mm) thick
circle. To make sure the pastry is large enough, take your tart pan, flip it
over, and place it on the rolled out pastry. The pastry should be about two
inches larger than the pan. To prevent the pastry from sticking to the counter
and to ensure uniform thickness, keep lifting up and turning the pastry a
quarter turn as you roll (always roll from the center of the pastry outwards to
get uniform thickness).
When the pastry is rolled to
the desired size, lightly roll the pastry around your
rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan.
Never pull the pastry or you will get shrinkage (shrinkage is caused by too
much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small
floured piece of pastry, lightly press pastry onto the bottom and up the sides of pan.
Trim the edges of the pastry so you have about 1/2 inch (6 mm) overhang. Fill
the tart shell with about 3 cups (720 ml) of the homemade mincemeat and dot with butter.
Then remove the second
round of pastry and roll it into a round circle that is about 1/8 inch (3 mm)
thick. Using a pizza cutter or fluted edged pastry wheel, cut the pastry
into 3/4 inch (2 cm) wide strips. Using an offset spatula gently transfer the
strips to the tart pan. Lay the strips, evenly spaced, across the tart and then
turn the pan a quarter turn and lay the remaining strips across the first strips
so you have a lattice pattern. Seal and trim the edges of the strips to fit the
Bake for about
45 minutes or until the pastry has lightly browned. Remove from oven and
place on a wire rack to cool. Serve warm or at room temperature with vanilla ice
cream. This tart can be frozen.
Serves about 8
- 10 people.
4 tablespoons (55 grams) butter
1 cup (240 ml) unsweetened apple juice
apples, peeled, cored, and grated (Braeburn, Honeycrisp, Jonagold,
Granny Smith and Golden Delicious are good choices)
(90 grams) dark raisins
cup (90 grams) golden raisins
cup (70 grams) dried currants
cup (75 grams) dried cranberries or cherries
1/2 cup (100 grams) dried figs (or prunes or
grams) candied mixed peel
(100 grams) candied red cherries, chopped
Zest and juice of one orange or lemon
cup (140 grams) packed dark brown sugar
(80 ml) dark or light rum
(80 ml) brandy or cognac
teaspoon ground cinnamon
teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
teaspoon ground cloves
Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams)
1 teaspoon salt
2 tablespoon (30 grams)
granulated white sugar
1 cup (226 grams)
unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice