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Title: Roy Forbes Mince Meat Tarts
Categories: Fruits, Beef, Booze, Citrus, Pastry
Yield: 4 Servings

1 lb (500 g) raisins
1/4 lb (125 g) sultanas
1/2 lb (250 g) suet
1 lg Lemon
4 oz Brandy (a wine glass full)
1/2 lb (250 g) currants
1/2 lb (250 g) dark brown sugar
1 lb (250 g) shiny green apples
1/2 ts Ground nutmeg
2 pn Ground cinnamon
Pc fresh ginger as big as
- your little toe
1 md Juicy orange, peel & juice
Pastry for 4 - 6" tarts

Put everything dry through the mincer. Put it all in a
bowl, add the juice of the lemon, the brandy and the
orange juice. Stir well (make wishes), put into jars and
keep in a dark cupboard for two weeks.

Next year moisten it with a little more brandy ...

Mince tarts take exactly nine minutes to cook at 400ºF.

Recipe by James Barber (The Urban Peasant)

From: http://www.royforbes.ca/tart

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