Eunice Power - Outside Catering Company, Waterford, Ireland.

Wednesday, December 4, 2013

Little Mincemeat & Almond Tarts

Cuisine: Irish
Course: Dessert
Cooking Time: 45 mins

For the pastry:
  • 175g plain flour
  • 25g icing sugar
  • 100g cold butter, cut into small cubes
  • 1 free-range egg yolk
  • 1 tbsp cold water
For the almond topping:
  • 70g melted butter
  • 1 large free range egg
  • 140g ground almonds
  • 70g caster sugar
2 jars of mincemeat (or make your own)

You will need a 24-hole mini muffin tray. To make the pastry, place the flour, butter and salt into a large, clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, a teaspoon at a time, if the mixture is too dry.

Wrap the dough in cling film and chill it for a minimum of 15 minutes and up to 30 minutes.

Remove the pastry from the fridge. Place on a lightly floured surface and, with a floured rolling pin, roll out to the thickness required – about the thickness of a €1 coin.

Using a pastry cutter slightly larger than the holes on your muffin tray, cut out 24 circles and line each muffin hole.

For the almond paste, mix all the ingredient together until you get a smooth paste.

To assemble, spoon a scant teaspoon of mincemeat into each of the lined muffin holes and cover with the almond topping.

Pre-heat an oven to 160 degrees/gas 3 and bake for 15 minutes until golden brown. Allow to cool slightly in the tin and remove. Dust with icing sugar and serve.

The little tartlets can be prepared in advance and kept in the fridge or freezer until needed. They can be cooked from frozen.

Photography: Shane O Neill
Food styling: Leona Humphries,