Julia’s Mince Tarts Recipe

Ingredients

Pastry:

Filling:

  • 300g mincemeat

To finish:

  • 1 egg yolk
  • 1 tbsp milk
  • Icing sugar, to serve

Buy the flour:

 Maizebite Pastry Flour
Image
Image
Maizebite Golden Pastry Flour Mix 16kg

The first seasonal bake from the brilliant Julia Thomas (bakingbreakfast) – huge thanks for sharing with us! Quick and easy Mince Tarts fit for any festive occasion and made with our Maizebite Pastry Flour Mix – we hope you enjoy baking them yourself this Christmas!

Share Your Christmas Bakes & Win

We’re asking everyone in our baking community to share your favourite Christmas baking recipes with us, for the chance to win some fantastic prizes. Submit yours before the 17th of December 2024 - find out more and enter here now!

Mince Tarts Baking Method:

  1. Cut the butter into small cubes and add to a mixing bowl with the flour and sugar. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.
  2. Use a knife to mix in the egg yolk and water a little at a time until the mixture begins to bind together. Press into a ball and wrap in clingfilm. Chill in the fridge for at least an hour.
  3. Preheat your oven to 190°C (170° fan). Brush the base and sides of 4 individual tart tins with a little melted butter, and place on a baking tray.
  4. Roll out the pastry to 3 mm in thickness. Cut out circles that are a little bigger than the diameter of the tart tins (use a saucer or small pate as a template). Save the pastry off-cuts.
  5. Line the tart tins with the pastry, pressing it gently into the ridges. Blind bake for 10 minutes.
  6. While the pastry shells are in the oven, re-roll the saved pastry off-cuts and cut out shapes to decorate the top with. Make the egg wash by mixing together the egg yolk and milk in a small bowl.
  7. Remove the part-baked shells from the oven and leave to cool for 5 minutes, before filling with mincemeat.
  8. Top with the pastry shapes and brush the tops and edges with the egg wash.
  9. Bake for 15 minutes until the pastry is golden and the mincemeat is gently bubbling.
  10. Dust with icing sugar to serve.

← Older Post Newer Post →