{"id":598,"date":"2011-11-13T22:52:11","date_gmt":"2011-11-13T22:52:11","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=598"},"modified":"2012-03-26T20:48:54","modified_gmt":"2012-03-26T20:48:54","slug":"memories-of-my-fathers-mince-tarts","status":"publish","type":"post","link":"https:\/\/mrsbutterfingers.com\/?p=598","title":{"rendered":"MINCE TARTS, MEMORIES OF MY FATHER"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Christmas, 1944.\u00a0 Mona, Heather and me.<\/p>\n

The carol festival at Wesley United Church marked the beginning of the celebrations of Christmas.\u00a0\u00a0\u00a0 It always seemed to be bitterly cold that first week in December.\u00a0 My Mother, and we sisters would walk almost a mile to the church.\u00a0 Scarves crisscrossed across our faces, double mittens, and so much excitement we never felt the cold.<\/p>\n

And then the walk home in the still, clear\u00a0 dark night.\u00a0\u00a0 The stars were brilliant and to the north the Northern Lights put on a magnificent light show.\u00a0 Our boots crunched in the snow and we hurried home to the treat that awaited us.\u00a0 The wood stove crackled.\u00a0 Our father was making and baking mince pies.\u00a0 How glorious to walk into our toasty, warm house,\u00a0 and eat the pies hot from the oven.<\/p>\n

Dad’s\u00a0 mince tarts were so flaky they literally drifted through t he air and into our waiting mouths. \u00a0 His secret\u00a0 lard to make the pastry.\u00a0\u00a0\u00a0\u00a0\u00a0 We sisters still use our\u00a0 Father’s recipe.\u00a0 It’s pretty simple (or at least we pastry makers feel that way).\u00a0 But if you follow the directions, and cheat a little (roll the pastry between wax paper, chill the flour) you can pull these beauties out of the oven and wow your family and friends.\u00a0\u00a0\u00a0 Every home should have mince tarts baking in the oven at this time of year.\u00a0 These were the tarts Baking Husband took from the oven to enjoy after the tree was trimmed.<\/p>\n

MINCE TART:\u00a0 makes around 30 morsels of delight<\/p>\n

Pastry:<\/p>\n

2 cups all-purpose flour<\/p>\n

2\/3 tsp salt<\/p>\n

2\/3 cup chilled lard cut into small pieces<\/p>\n

5-6 tbsp cold water<\/p>\n

l egg yolk beaten with a little water.<\/p>\n

Before you start making the pastry put the flour and salt mixture into the\u00a0 freezer for 30 minutes or so. \u00a0 Chill a cup of water at the same time. Cut the lard\u00a0 into the flour mixture with a pastry blender,\u00a0 or if you’re using your food processor use the pulse button to process just until it looks like large flakes of oatmeal.<\/p>\n

Add the water gradually, a tablespoon at a time tossing the mixture lightly with a fork.\u00a0 If you are using the food processor add the water and process just until mixed.\u00a0 It should be loose in the\u00a0 bowl.<\/p>\n

Turn your pastry out onto your board and form into a ball.\u00a0 Flatten the ball and wrap in plastic wrap and refrigerate for a good 15 minutes or more.\u00a0 This allows the pastry to relax.\u00a0 And everyone knows pastry should be relaxed.<\/p>\n

Divide the pastry in to two portions.<\/p>\n

\"\"<\/a><\/p>\n

Roll out one portion 1\/8 inch thick.\u00a0 Cut into circles about\u00a0 1 3\/4 in diameter.\u00a0 This will be your base.\u00a0 Cut the second half into circles about 2 1\/2 inches across.\u00a0 These will be your tops.<\/p>\n

Moisten the edges of your base and put a small amount\u00a0\u00a0 of mincemeat on each circle.\u00a0 Top with the larger circles.\u00a0 Press the edges to seal. \u00a0 Brush with egg wash and bake around 20 minutes or until golden brown.\u00a0 Enjoy!<\/p>\n

\"\"<\/a><\/p>\n

Chefs note:<\/p>\n

We made our mincemeat at Roxy’s Bistro.\u00a0 We used a traditional recipe using suet and a good dollop of brandy.\u00a0\u00a0 Taste your purchased mincemeat.\u00a0 You will probably need to add some additional flavour.\u00a0 Add a little freshly grated nutmeg, a sprinkle of powdered cloves, a good amount of cinnamon, some allspice and a little lemon or orange juice.\u00a0 And, if you have some brandy glaze it over your mincemeat.<\/p>\n

\n\n\n\n
MINCE TARTS, MEMORIES OF MY FATHER<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 30 mins<\/span><\/div>\n
Total time: 50 mins<\/span><\/div>\n
Serves: 30 morsels<\/span><\/div>\n
Every home should have mince tarts baking in the oven at this time of year. These were the tarts Baking Husband took from the oven to enjoy after the tree was trimmed.<\/span><\/div>\n
Ingredients<\/div>\n