For the Dough

• 2 cups (250 g) all-purpose flour
• 2 tablespoons superfine sugar
• 9 tablespoons (125 g) chilled butter, cubed
• 1 egg yolk
• A pinch of salt
• Juice of 1 orange

For the Filling

• About 1 cup plus 2 tablespoons (350 g) mincemeat
• Superfine or confectioners’ sugar, for serving

Also Needed

• Mini muffin pan

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.

Preheat the oven to 400°F (200°C). Thoroughly grease the cups of the mini muffin pan with butter or baking spray.

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.

Bake the tartlets for 10 to 15 minutes. They should lightly brown, although not too dark! Let cool in the pan for 3 minutes before scooping them out with a knife so they can cool further. Now you can use your muffin pan for another round if necessary.

Once cool, dust them with superfine or confectioners’ sugar.