Lentils.org

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Lentils.org

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Mincemeat Tarts

Prep Time: 40 Minutes

Total time: 1 Hour 30 Minutes

Servings: 1.5 dozen tarts

Real mincemeat is simple to make with apples, pears, and dried fruit – no need for traditional suet, and the lentils absorb the flavours of the fruit while boosting protein and fibre. Make the filling ahead and store it in the fridge for a week or two to use in holiday pies, tarts, cookies, and squares.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 tart apples, coarsely grated or finely chopped

    2 firm, ripe pears, coarsely grated or finely chopped

    1 cup (250 mL) raisins

    1 cup (250 mL) golden raisins

    1 cup (250 mL) currants

    1 cup (250 mL) apple or orange juice

    1⁄3 cup (185 mL) split red lentils

    1 orange, zest and juice

    1½ cups (375 mL) dark brown sugar

    ¼ cup (60 mL) butter

    2 cinnamon sticks, or 2 tsp (10 mL) cinnamon

    2 tsp (10 mL) grated fresh ginger

    ½ tsp (2 mL) nutmeg

    ¼ tsp (1 mL) allspice

    1/2cup (125 mL) chopped walnuts or pecans, toasted (optional)

    pastry for a double crust pie


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.

Nutritional Information

  • Serving Size: 1 tart
  • Per serving:
  • Calories 370
  • Total Fat 14 g
  • Saturated Fat 3.5 g
  • Cholesterol 5 mg
  • Carbohydrates 61 g
  • Dietary Fibre 3 g
  • Sugar 41 g
  • Protein 3 g
  • Sodium 135 mg
  • Potassium 253 mg
  • Folate 5 mcg