Mincemeat Apple Cranberry Lattice Tart Recipes

PEAR-CRANBERRY MINCEMEAT LATTICE PIE

Steps:

• Make mincemeat:
• Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
• Make pie:
• Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
• Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

APPLE CRANBERRY LATTICE TART

Steps:

• Crust:
• Preheat oven to 350. cream together the butter and sugar. Beat in the egg yolks until smooth.
• In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
• Add the dry mixture to the butter mixture and mix till just combined.
• Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. Set aside.
• Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning. Add the cranberries and set aside.
• In a medium skillet, melt the butter over low heat.
• Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
• Stir in the orange juice till combined. Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
• Remove from heat and allow to cool.
• Assembly: spread the apple mixture evenly in the crust, dot with the butter.
• Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
• Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
• Whisk together the egg and water and brush the strips lightly with the mixture. Bake for 40 minutes or till golden brown.
• Cool slightly before serving.
• Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.

CRANBERRY MINCEMEAT TARTS

Steps:

• In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
• Remove from heat.
• Grate orange peel and chop orange segments.
• Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
• Spoon into tart shell and place on baking sheet.
• Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

CRANBERRY MINCEMEAT PIE

Steps:

• Place rack in lower half of oven & preheat the oven to 425 degrees F.
• In a large bowl, stir together the mincemeat & cranberries, then set aside.
• Line a 9-inch pie plate with one pastry crust, then add the filling.
• Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
• Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
• Bake for 30 minutes, then cool to room temperature on a wire rack.
• Cover & refrigerate.