Cranberry-Rum Mincemeat Tarts
18-20
15 minutes
20-25 minutes
Pastry
Premade mincemeat and tart shells make this recipe a snap to make
Ingredients
- 1 ¾ cup bottled mincemeat
- 1 cup fresh or frozen cranberries, roughly chopped
- Finely grated zest of 2 oranges
- 1 tbsp rum
- 2 tbsp chopped toasted slivered almonds
- 18-20 packaged uncooked frozen pastry tart shells
Directions
- 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.
- 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.
- Serve plain or with a dollop of whipped cream. These freeze well.