Cinnamon and Nutmeg shortcrust pastry mince tarts

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We all love a mince pie at Christmas, but what I don’t understand is why people would buy generic shop varieties when they are so simple to make. Homemade pastry has a reputation for being tricky, but really it’s not rocket science. I like to spike mine with cinnamon and freshly ground nutmeg to  bolster the festive flavours.

You’ll need:
200g plain flour
2 tablespoons icing sugar
100g cubed cold butter (I used salted)
2 tsp ground cinnamon
1/2 a grated nutmeg
Two or three tablespoons of iced water.

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Pulse all the dry ingredients together in a food processor until breadcrumbs are formed. Now while the processor is running dribble in a tablespoon of iced water at a time until the dough clumps together. This will only require 2-3 tablespoons of water (a tablespoon is 15ml).

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Tip it out into a piece of clingfilm, and quickly bring it together to form a disc without over working it or handling it too much.

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Refrigerate the disc of dough for at least half an hour.

After it has chilled roll it out to the thickness of a pound coin, cut out discs and line a muffin tin with them. Refrigerate again whilst you cut out some shapes to top your tarts.

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Fill your cases with a teaspoon of mincemeat. I used some which was homemade by a friend, but you could use shop bought too.

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Brush with an egg wash and bake at 160oC for about 12-15 minutes, or until they are golden. Pop them out of the tin and leave on a wire rack to cool.

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See, that was easy wasn’t it?! Enjoy!

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