Preparation / Directions:
1. Mix all the ingrediants for the mincemeat together with the brandy and the sherry into a china bowl and cover over. Let the mixture marinade fort a week or longer the better. Give the mixture a stir each day. The mince meat can be made months in advance stored in a stone jar and keeped in the fridge. 2. Roll the pastry out cut out with a fluted tarlette cutter place one piece in the bottom of the tartlette mould. fill with the mincemeat moisten the edges of the pastry, place a top on the tarlette gently press the edges sprickle with a little fine sugar, and bake for 30 mins at 200c or untill you feel the pastry is cooked. Do not over fill as the mixture will boil out in the oven.
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