Directions

1. In a medium pot, place the mincemeat, chopped cranberries, orange zest, rum and toasted almonds. Bring to a boil, and simmer about 5 minutes, until the cranberries begin to pop. Set aside and let cool completely.
2. Meanwhile, preheat oven to 400°F. Place frozen tart shells on a cookie sheet about 10 minutes before using to defrost. Spoon a scant tablespoon of filling in each tart shell. Bake for 15 minutes, then reduce heat to 350°F and bake another 5-10 minutes, until pastry is golden brown. Let cool.
3. Serve plain or with a dollop of whipped cream. These freeze well.