Mincemeat Tarts. In August.

Yes, mincemeat tarts in August. To make a long story even longer, because that is what I do best while blogging,  my dearest husband found my frozen jar of mincemeat in the freezer, and starting getting ideas. The kind of idea that always involve me in the kitchen, in an apron, cooking. Fully clothed. Hey, what kinda girl do you take me for?  On second thought, don’t answer that question.

So these are also one of his favorites that I have been making since we met.  Since you might just be getting to know me, I will let you in on a little no-so-secret secret; I am a Christmas nut. I love Christmas. I bake like one possessed of the literal Christmas spirit, decorate anything that stands still in my house (children included) and generally spaz out from November 1st until the New Year. That’s the only word for it: spaz. I am a Christmas Spaz.

So when asked to make anything that has to do with being jolly and merry and bright, I leap upon it mercilessly. But also, on occasion, lazily. A lazy jump.

Welcome to the world’s most lazy mincemeat tarts recipe. Ever. I am almost embarrassed.

Ingredients

unsweetened tart shells

mincemeat filling

kick the tires and light the fires to 375 degrees

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Yes. Two ingredients. Bear in mind my husband had no idea how his mother used to make them, and my own mother hates mincemeat so they were never on my baking radar. I improvised the best I could.

Fill the tart shells with mincemeat. See, I am cringing at how simple this is. How can anything this easy taste good good enough to blog about?

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Ok, here’s a little bit of effort. I had to try and figure out how to cover the little devils. I had no pictures to go by, this was over a decade ago and the internet was not so swamped with cooking and recipe blogs. My husband just told me “they have a top”. Very helpful and descriptive, don’t you think?

So I took the dough out of a few shells….

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..rolled them on a floured surface….

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..took a shot glass and cut out some beautiful circles….

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..and put “a top” on them.m7_512x384

I mean, those look like tops to me, right?

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I then washed my hands of the whole matter of tops and filling, threw them in the oven at 375 degrees (which is the temperature that I cook my famous butter tarts at, so I figured I couldn’t go wrong) and baked them until they were golden, beautiful brown.

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And now my husband asks for them in August since he loves them so much. I have heard a rumor that they are delish with brandy butter poured over them, I will try this Christmas for sure!

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6 comments
Shelley H
Shelley H

Thanks for posting this.  I just bought the tart shells and a jar of mincemeat and wasn't sure what the procedure was.  I've bookmarked your page and put myself on your newsletter list.  I blog as well although not as often as I would like.  www.fabulousfoodies.ca  if you'd like to visit.


Shelley

Kim
Kim

Thanks so much!  I have these two ingredients before me for bake sale offerings and just did not know how to prepare them.  Just the advice I needed!

Chris
Chris

Thank you, thank you, thank you!!

dorisa
dorisa

I love ho you made this so easy for me and you made me laugh !!!!!    Merry Christmas

Linda
Linda

Thanks for the great idea - I have a wonderful recipe for pear mincemeat from the Ball canning book. Easy, quick - let me know if you want it. Makes about 9 pints.Brandy butter would be a good finishing touch.