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1
For the Short Bread Crust:
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2
In a food processor, add the flour, salt, and sugar and process until combined.
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3
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
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4
Pour 2 tablespoons ice water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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5
Add more water if needed.
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6
Do not process more than 30 seconds.
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7
Turn the dough onto your work surface and gather into a ball.
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8
Fatten each half into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes before using.
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9
This will chill the butter and relax the gluten in the flour.
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10
For the Mincemeat Tart:
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11
Coat 24 mini muffin tins with cooking spray, or grease with butter, or line with papper.
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12
After the dough has chilled sufficiently, take the pastry and transfer on a lightly floured surface.
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13
Roll out the pastry dough until about 18 inch thick and cut into 24 rounds that are slightly bigger than the muffin tins.
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14
(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)
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15
Gently place the rounds into the muffin tins.
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16
Add about a teaspoon of mincemeat into each tin.
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17
Bake in a 400F (200C) (205 degree C) oven for about 10 to 15 minutes or until the pastry has lightly browned.
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18
Remove from oven and cool on a wire rack.
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19
Serve warm or at room temperature.
