Lightly rub sieved flour and the chilled butter together to a fine crumb stage. Mix together the egg yolk, cream and brandy. Add to the crumb mixture to form a pastry, do not overmix. Chill in the refrigerator for 1 hour. Roll out thinly, this is best done a small amount at a time as the pastry is so rich it may be difficult to handle. With a 6cm (2 ½ inch) cutter cut circles and place into tin foil cases. Fill with 2 teaspoons of your favourite mincemeat. Roll out more pastry and cut smaller circles for the tops.
This should make 16 – 20 tarts. Place a number of them in the Remoska and cook for approx. 10-15 minutes until golden brown. Remove, cool slightly and dust with icing sugar.
May be cooked in either the Standard or Grand.
|Ingredients||Standard 2L or Grand 4L Remoska cooker|
|Mincemeat, as required|
|Icing sugar, as required|
|Small tin foil cases|