Sunday, December 14, 2008

Mini-mincemeat tartlets...

After having gone to a British School for a number of years, I associate mincemeat with Christmas. Before going gluten-free, I had found a wonderful recipe in Bon Appetit, 1998 for little mincemeat tarts. I had been quite a baker in those days, mailing family members boxes of Christmas goodies...

And so, today, in honor of Christmas past, present, and future, I give you my variation on a stalwart British tradition:

1/2 cup almond flour
1/4 cup potato flour
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup cornmeal (can substitute quinoa flour or cornstarch)
6 tbsp powdered sugar
2 tsp grated, fresh orange peel (or to taste)
scant 1/4 tsp salt
1/2 stick butter
1/2 pkg cream cheese
1 egg yolk
orange juice (prob will not need it)

Blend all flour ingredients, add orange peel, then fats, finally egg yolk. Add OJ if mixture isn't clumping. Chill dough for 1/2 hour.

Mincemeat filling:
3/4 cup mincemeat
3 tbsp minced crystallised ginger
1/4 tsp cinnamon
4 tbsp powdered sugar
1 tsp grated orange peel (or to taste)

Mix together all mincemeat ingredients.

Butter a mini-muffin tin. Preheat oven to 375. Line muffin cups with dough (can roll out and cut out circles, or roll into little balls and press into the sides to form a little cup) Fill cups with approx 1 tsp of mincemeat each. Bake for approx 10 minutes.

Edit: The dough does not roll out well. The pic shows both 'thumbprint' type: which didn't hold together well on the sides, and the little 'muffin' tin ones, which held up better. They need to cool before you can take them out, as the dough is very tender. We ended up pinching out a cup and placing it in the mini-muffin tin, which worked best.

1 comment:

mindfulbeader said...

Hi! I followed your link from Jane Brocket's new blog. The tarts look wonderful. I'm not surprised they whisked away so fast. I'm not wheat-free myself but have several friends who are, and will make a note of your recipe so they're not left out. Thankyou for being so generous with it.