I’ve always been charmed by these. I thought I needed a special pan but come to find out that a muffin tin works fine. You simply don’t fill it as much

MINCE TARTS

I used Pate Sablee for the short crust. The recipe below makes enough filling for 24 tarts.

Filling

2 pears

2 apples

1 cup raisins

1 cup golden raisins

1 cup brown sugar

1 cup walnuts

2 lemons zest and juice

2 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 teaspoon mace

1/2 teaspoon salt

1/2 cup apple juice, water, or lemonade, or wine

1/2 cup brandy

Peel, core and dice the apples and pears. Combine everything but the brandy in a heavy pot. Simmer 2 hours. Add the brandy at the end. Cool.

Tips: Like all short crusts, use a light touch and try not to cut and roll too many times, that means be strategic with how roll things, try to get as many circles as you can in the first go. Cut strips of parchment to use as a lift strap to place between the pan and dough. Create the lattice on the work surface then transfer onto the filled cup. Use a pizza cutter to trim the lattice once you put it on the mince in the cup. Use a chopstick tip to push the lattice onto the tart dough lip.

Use a 3 inch round cutter. Bake at 350 for 30 minutes.

I should have taken photos in progress, but we know I just don’t do that.