Mincemeat Tart

Although mincemeat is thought of as a Christmas treat, we like it all through winter. I didn't grow up with a mother who made mincemeat -- no, our mincemeat always came from the store -- made by the supermarket. You can't find that mincemeat anymore so we have to rely on Nonesuch. But it is a good product and several jars always find there way to the pantry at Linderhof.
For a luncheon recently, the mincemeat tart seemed the perfect dessert. And an easy dessert. My favorite crust easily made in the food processor and then to make the tart a little bit more of my own, I added the grated peel of one orange to the jar of mincemeat.
It was a good tart and there was even enough left for husband Jim and I to have the last two pieces for dinner dessert.

Mincemeat Tart

Pastry:
2 cups flour
1/2 t. salt
1 T. sugar
12 T. cold unsalted butter, diced
1/2 cup iced water

Place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.

Tart:

One jar of Nonesuch mincemeat
grated rind of 1 orange

Mix together. Pour into tart shell. (I used my rectangular tart pan but a round one would work as well). You can make lattice on top with the extra pastry -- adds a nice touch. Brush with egg wash. Bake at 400 until the pastry is browned and the filling bubbly.