“In 2010, I finally got a chance to Bridget’s Christmas Time Cookie Swap Party. While these aren’t quite cookies, they are about the right size and something I knew that no one else would make and that most probably never even tasted before. So for the first time, I attempted to make these on my own. My grandmother traditionally made for us every year at Thanksgiving or Christmas, but in recent years she hasn’t been able to make them, since they are quite a bit of work. Well, one night I embarked on a mission to make 8 dozen mincemeat tarts; 6 1/2 hours later I had made 125 tarts for the party!” – April Ferre
“These have always been a holiday favorite it our house. Originally, my Mom made these as mincemeat pie, but she found that having both mincemeat and pumpkin pie was too much. So she started making these as tarts so that you could have a little of each. After that, the tarts were requested every year. Now Mom is not always up to standing and making them, so thank goodness we have the recipe to continue the tradition.” – Calla Ferre
- 1 9- Ounce Package Condensed Mincemeat (See Note)
- 3/4 Cup Coffee Cold
- 3/4 Cup Water
- 1 Apple Diced (No Need To Peel)
- 1/3 Cup Raisins
- 2 Teaspoons Brandy or Grand Mariner Optional
- 3 Cups Flour
- 1 Cup Shortening
- 6 Tablespoons Water
- 1/2 Teaspoon Salt
- Maraschino Cherries Halved
- Put mincemeat, coffee, 3/4 cup water, apple, raisins and brandy into saucepan and bring to a boil. Boil 2 minutes, stirring constantly, until quite thick. Place in refrigerator to cool. May be done the day before.
- Make basic pie crust with flour, shortening, water and salt. Roll out dough. Form tarts using approximately 1 tablespoon filling for each tart. Seal well. Cut an "X" in the center of each tart to vent and insert a half of a maraschino cherry. Sprinkle generously with granulated sugar.
- Bake in a 350 to 375 degree oven until crust is golden.
Early 1900s Recipe – Calla Stacker, Updated over the decades by Jean Hansen and April Ferre