Mincemeat Tarts

Directions

1. COMBINE the apples, pears, raisins, currants, juice, lentils, and orange zest and juice in a large saucepan or small pot. Bring to a simmer and cook, stirring often, for 15 minutes, or until the fruit softens and the lentils are cooked through.
2. ADD the brown sugar, butter, cinnamon, ginger, nutmeg, and allspice and bring to a simmer. Cook for 30 minutes, until the mixture thickens and becomes more uniform and jam-like. Remove from the heat and let cool; remove the cinnamon sticks, if you used them, and stir in the nuts.
3. WHEN you are ready to assemble your tarts, preheat the oven to 375°F (190°C) and on a lightly floured surface, roll the pastry out about ¼-inch (0.5 cm) thick. Cut 2½-3-inch (6-7.5 cm) circles with a cookie cutter or glass rim and press into ungreased muffin tins. Reroll the scraps once and cut out small rounds, stars or other shapes to place on top of the tarts.
4. FILL each with mincemeat and top with a pastry shape. If you like, brush with a little milk or cream and sprinkle with sugar.
5. BAKE for 20 minutes, until golden. Let cool slightly, and then run a thin knife around the edge to remove them from the pan.