Family favorite: Mince tarts
I make the mincemeat about two weeks in advance so the fruit has time to soak up all the spices and get nice and plump! Then on Christmas Eve, I prepare the pastry and bake these little beauties for lunch on Christmas Day. I first made them last year and my mother and Chris, in particular, really liked them. Here's the pastry cast! The mincemeat recipe is from Mary Berry and the pastry crust is from Paul Hollywood! This is a sweet pastry so sugar is mixed with the flour before adding a LOT of butter. I worked the butter into the sugar and flour for a bit and then added the eggs. A little cold water was added till the dough just came together. I decided to divide the pastry into three balls and roll them out between parchment sheets before I refrigerated them. That way they would be nice and cold and ready to be cut into size for the muffin tins. I also refrigerated the muffin tin! When the pastry was cold and firm, I worked them one at a time; cutting the base out with a cookie cut...