Wisconsin gourmet chefs Marge Snyder and Suzanne Breckenridge introduce their recipe for Apple Mincemeat Tart by writing, “Our family’s traditional Thanksgiving dessert, it will make a lovely presentation at any holiday gathering.” I think their introduction is an understatement. They could have made more of the fact that this pie recipe is a grand compromise between two traditonalist Thanksgiving camps. One camp wants mincemeat pie and the other cries, “No, not mincemeat, apple!” But you the chef wants to bake only one extra pie, (you’ve alreaady got a pumpkin in the oven). Going beyond compromise, this pie recipe goes a step further in luxurious flavor by dousing the mincemeat and apples in brandy and glazing the whole pie over in apricot preserves. This pie is no ordinary Thanksgiving dessert. Click on “continue reading…” for the recipe.
Apple Mincemeat Tart from the cookbook, Wisconsin Country Gourmet.
- 1 recipe Rich Pastry
- 1 jar of prepared mincemeat
- 2 apples, grated but not peeled
- 1/4 cup brandy
- 3 Cortland or Rome Beauty apples, peeled, cored and thinly sliced
- 6 ounces apricot preserves
- 2 Tablespoons fresh lemon juice
Prepare Rich Pastry:
- 1 1/3 cups flour
- 2 Tablespoons sugar
- 6 Tablespoons butter
- 2 Tablespoons shortening
- 3/4 teaspoon grated lemon rind
- 1 egg yolk
- 1/4 teaspoon salt
“To make the rich pastry, make a well in center of flour. Add sugar, butter (Not too hard or soft). Cut into small pices. Add shortening and cut into small pieces. Add lemon rind, egg yolk and salt. Work quickly with fingertips to make firm, smooth pastry. Dough should form ball and leave the tabletop or bowl fairly clean. Chill pastry for at least 30 minutes before rolling.
“Fit pastry into 12-inch flan ring. Chill thoroughly. Combine mincemeat, grated apple and brandy. Fill tart shell with this mixture and press down lightly. Cover with apple slices arranged in overlapping circular pattern. Sprinkle lightly with sugar. Bake at 375 degrees for 30-40 minutes or until apples are soft and beginning to brown. Remover from oven and cool.
“Place apricot preserves into small sauce pan. Bring to slow simmer. Add lemon juice, cool slightly, strain over cooled apple slices. Use pastry brush for even coverage.”