Cranberry Mincemeat Tarts

READY IN: 35mins
Dorel
Recipe by Dorel

These tarts are nowhere on Zaar.The recipe came from a baking for entertainment leaflet. I think they would be nice at Christmas. I made the tarts but next time I am going to make into a pie. These also freeze beautifully. If you have the orange liqueur please use it.

Top Review by waynejohn1234

Oh I just died and went to heaven. Of course mincemeat is my absolute favorite pie. This is a wonderful combination. Definitely the orange liqueur is the "secret" ingredient. Anyway, it will be added to my mincemeat recipes and can be eaten any time of the year!!!!

Ingredients Nutrition

  • 473.18 ml mincemeat (jar or canned)
  • 236.59 ml whole berry cranberry sauce
  • 1 medium orange
  • 59.14 ml orange liqueur (Cointreau is good) or 59.14 ml orange juice
  • 24 prepared tart shells, store bought is fine,thawed

Directions

  1. In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
  2. Remove from heat.
  3. Grate orange peel and chop orange segments.
  4. Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
  5. Spoon into tart shell and place on baking sheet.
  6. Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

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