Of course they have to come out of a mini muffin pan: small two-bite pies, mincemeat-filled orange-flavored crusts with a star shape on top. Although a heart or some other Christmas shape is fine too!
It works best if you pulse the dough in a food processor to ensure the butter stays cold.
Combine the flour, superfine sugar, butter, egg yolk, and salt until the mixture resembles coarse crumbs. Add the orange juice drop by drop until the dough is holding together. Shape into a flattened ball, wrap with plastic wrap, and set aside in the fridge for a couple of hours.
On a floured countertop, roll out the dough into a slab ¼ inch (½ cm) thick. Use a cookie cutter or a glass to cut out rounds about ⅜ inch (1 cm) larger than the diameter of the cups. Gently press them into the cups. If the dough tears, don’t worry; just press lightly to fix it. Fill the tartlets with a generous coffee spoon or small tablespoon of mincemeat each.
Gather all the leftover pieces of dough and roll them out into a thin slab again. Cut stars (or other shapes) using a cookie cutter. Place the shapes on top of the filling and lightly press.
Once cool, dust them with superfine or confectioners’ sugar.
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