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January 27, 2005
Individual Mincemeat Pies
For the Mincemeat:
1 granny smith apple, peeled, cored, and finely diced
¾ cup raisins
¾ cup golden raisins
¾ cup dried currants
3 tbl. Mixed candied orange and lemon peel, finely chopped
4 oz.beef suet, finely chopped
1 tbl. Blanched almonds, finely chopped
6 tbl. dark brown sugar
¼ tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground mace
¼ cup brandy or rum
Finely grated zest and juice of half a lemon
Finely grated zest and juice of half an orange
For the Pastry:
4 cups flour
Pinch salt
2 tbl. sifted confectioners' sugar
12 tbl. cold butter, cut into small pieces
½ cup cold vegetable shortening
¼ tsp. finely grated lemon zest
3 egg yolks
2 tbl. heavy cream
Granulated sugar
Directions:
1. For the mincemeat: Combine apples, raisins, golden raisins, dried currants, candied orange and lemon peel, suet, almonds, sugar, nutmeg, cinnamon, mace, brandy, and lemon and orange zests and juice in a medium mixing bowl, and mix well. Transfer to a large clean jar with a tight-fitting lid, and refrigerate for at least 2 weeks, preferably for 2 months or even up to 1 year, to let it ripen (the longer it ripens, the jammier the filling will be).
2. For the pastry: Sift together flour, salt, and confectioner's sugar into a large mixing bowl. Use a pastry cutter or two knives to work butter, shortening, and lemon zest into flour until it resembles coarse meal. Add 2 of the egg yolks and up to 4 tbl. ice water, and stir dough with a fork until it begins to hold together. Transfer dough to a lightly floured surface. Knead dough several times with the heel of your hand to form smooth dough. Divide dough into 16 equal pieces; then shape into balls, and flatten slightly o make disks. Wrap disks in plastic wrap, and refrigerate for 1 hour.
3. Preheat oven to 375 degrees. Beat together remaining egg yold and heavy cream in a small bowl, and set aside. Allow dough to sit at room temperature to soften slightly before rolling each disk out on a lightly floured surface into a 5 ½ inch round. For each pie, ease 1 round into a 3 ½" tartlet pan, prick dough with a fork, and fill with ½ cup of ripe mincemeat. Brush rim of dough with egg wash, place a second round over mincemeat, trim excess dough, and gently press to seal. Poke a small hole in the center for steam to escape; then brush top with egg wash, and sprinkle liberally with sugar. Arrange tarts on a baking sheet, and bake until crust is golden brown, 25-30 minutes. Remove pies from pans and serve warm.
Posted by Kelli Little at January 27, 2005 07:14 AM