Holy Iceballs, Batman! Robin wouldn’t last a minute in his tights in this weather. It was a roaring -39C with a windchill in our neck of Canada yesterday but it’s warmed up to a balmy -30C today. Coconuts that’s cold!
Anyway, it’s super cool that we’re still without heat when it’s this cold. Our marathon trip to Saskatchewan brought us back with a new boiler but it’s been a little tricky to hook up. Papa, the Farmer and the Farmer Sr. are all out there in the freezing cold putting it together now so I decided to make them some tarts as a small token of appreciation for getting our heat back on again. They both have their faves and mincemeat are one of my Dad’s.
Maybe this fall I’ll figure out how to make my own mincemeat but for now I bought some and it was great. I always hated it as a kid because of the name. Mincemeat, really. It meant minced meat to me but it’s not actually meat at all, surprise! It’s glacee fruit, apples, raisins and spices. Quite delish actually.
I came across this recipe on a Jamie Oliver Christmas special on Food network last week and I immediately loved and wanted to try it. It seemed like such an easy way to make any kind of jam-textured tart and it was.
I’m sure there will be a lot of haters because I used store bought puff pastry, phyllo dough and mincemeat but who cares. Jamie Oliver said it was okay and that’s good enough for me.
I rolled out half the puff pastry to an 8×12-ish piece.
Then spoon the mincemeat over the puff pastry (I had little hands helping again today which was really nice!) and make sure you get it as close to the edges as possible.
You could just roll it up here but Jamie Oliver added some extras so I did too. I added some extra dried cranberries, grated the zest of an orange over top and chopped some hazelnuts to sprinkle over as well.
Next, roll it up from one end to the other and slice into 12 pieces.
Pull out two pieces of phyllo dough and brush with melted butter. Grease the muffin tin and cover a it with the two pieces of pastry making sure you leave enough overhang on the edges to fill each muffin cup. Gently press down into the muffin tins to get the dough to form a little nest for all the puff pastry rolls.
Set each roll in the nests and sprinkle with slivered almonds.
Bake at 350F for 25-30 minutes or until the phyllo is golden brown and the puff pastry around the mincemeat is cooked.
Remove from the oven, cover with a cutting board and flip out. Break apart each tart from the block and sprinkle with icing sugar.
200 g puff pastry (half Tenderflake package)
2 sheets phyllo dough
1 tbsp melted butter
1-1/2 cups prepared mincemeat
1/2 cup chopped hazelnuts
zest from one orange
1/2 cup dried cranberries
1/2 cup slivered almonds
Pops tried one and he loved them, seems they’re a hit and they look good on a plate too! Kim.