Ingredients
Units
Scale
For the Crust:
- 11/2 cups flour
- 1/4 cup sugar
- 2 tbs. butter
- 1/4 cup shortening
- Zest of 1 lemon
- 1 tbs. orange zest
- Pinch of salt
- 2 tbs. orange juice
- 1/4 cup warm water
For the Minced Filling:
- 21/2 cups of whole prunes
- 1/4 cup chopped pecans
- 1/2 cup diced plums
- 1 large apple - peeled and quartered
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1 tsp. vanilla
- 2 tbs. orange juice
- Zest of 1 orange
- 2 tbs. honey
- Powdered sugar - for dusting the tartlets
Instructions
For the Crust:
- Combine the flour, sugar, salt, shortening, orange juice and butter in a food processor and process. Slowly add the warm water while processing until the dough begins to come together.
- Form the dough into a ball and pat with flour; wrap with plastic wrap and place in the freezer for 20 – 25 minutes. During this time; prepare the minced prune mixture.
For the Minced Filling:
- Preheat Oven 350 degrees.
- Combine all of the above in a food processor and process until a minced mixture is formed.
- Take the dough from the freezer and dust a clean surface with flour. Roll the dough out to approximately 1/4 inch thickness.
- Use a large cover, such as a mayonnaise jar cover to cut out the round circles.
- On a floured surface; roll the circles as thin as possible; but still sturdy enough to hold the mincemeat.
- Fit the dough into a cupcake tin and using a teaspoon fill with the mincemeat.
- Use the rest of the dough to make the crisscross topping for each tartlet.
- Bake 10 – 12 minutes or until slightly golden.
- Let cool and gently remove from the tins. Dust with the powdered sugar and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
