Mince Pies

Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.

To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough. Alternatively, use a food processor to make the pastry. Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.

Preheat your oven to 350° F. Grease the tart molds with butter and cover the base of each with a small circle of parchment paper. Dust with flour.

Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ – 3¼ inches to cut out pastry circles. Gently push the pastry  rounds into the tart molds. Prick the base or each tart shell three times with a fork.

Knead the remaining dough back together and roll it out to cut out the lids—you can choose whichever shape you like, but stars are the most traditional.

Divide the 8 ounces of filling among the tarts and press down gently. Place the lids on top and brush with the egg wash.

Bake in the middle of the oven for 20-25 minutes until golden brown. Serve warm or cold.