Thursday, 10 December 2009

Macaroon Mincemeat Tarts

Now these are absolutely scrummy - they don't last long as the macaroon topping is extremely moorish.

To make the shortcrust pastry for this recipe:

8 oz plain flour
pinch of salt
4 oz fat (butter, margarine or a mixture of margarine and lard or cooking fat)
About three tablespoons of water

Sieve the flour and salt together. Cut the fat into small pieces then rub into the flour using your fingertips to put in as much air as possible to the mix until like fine breadcrumbs. Add the water and bind the mixtgure using a round bladed knife so that the mixture clings and binds together - leaving the sides of the bowl clean. Place on a floured working surface/board and knead lightly until you get a smooth round ball. Roll out the pastry and use as required.
N.B. When a recipe states 4oz shortcrust pastry it means pastry made with 4 oz flour and 2 oz fact. For a sweeter pastry add 1 oz caster sugar.

Macaroon Mincemeat tarts

6oz shortcrust pastry (you can buy ready made pastry if you want but why not have a go and try it yourself)
4 tablespoons mincemeat
2 large egg whites
3 oz caster sugar
3 oz ground almonds
1/2 oz flaked almonds
Few glace cherries quartered

Pre-warm the oven to 190 degrees C; 375 degrees F or Gas Mark 5

Roll the pastry out and cut into 3 inch circles and use to line 10 to 12 patty tins.
Divide the mincemeat between the pastry cases. Whisk the egg whites until they are stiff then fold in the sugar and the ground almonds. Pile the macaroon mixture on top of the mincemeat and sprinkle with the flaked almonds. Place a quartered cherry into the centre of each tart. Bake in a moderately hot oven for about 20 minutes or until the tarts are golden brown.

Makes about 10 to 12


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