Learn how to make homemade mincemeat tarts from scratch with this straightforward recipe. These tarts are prepared using either store-bought or homemade mincemeat and baked in mini tart shells made from an all-butter pie crust. They make a warm, festive dessert to serve over the holidays.
Mincemeat tarts, also known as mince pies or mincemeat pies, are small single-serve pies made with a flaky pie dough and a spiced mincemeat filling. The filling combines dried fruit, candied citrus peel, brown sugar, butter or suet, and warming spices such as cinnamon, nutmeg, cloves and allspice. These little tarts are commonly served warm or at room temperature during the Christmas season.
Despite the name, modern mincemeat tarts typically do not contain meat; they rely on butter or suet for richness and a deeply flavored fruity filling.
What ingredients you’ll need to make these
These mincemeat tarts are simple to make from scratch. You can use store-bought components if you prefer, or make everything at home. The basic ingredients are:
- Mincemeat — either homemade or store-bought. Use a brand or recipe you like; homemade mincemeat can be made ahead and stored in the fridge.
- Unbaked mini tart shells — made from all-purpose flour, salt, unsalted butter, and cold water if you’re making the crust yourself, or use a quality store-bought pie dough for convenience.
If you choose to make the crust from scratch, it is quick to prepare in a food processor and the only time-consuming step is chilling the dough. Once the mincemeat is ready and chilled, roll out the dough, cut circles to fit a standard muffin tin, and assemble the tarts.
Toppings for mince tarts
There are several attractive and tasty ways to finish the tarts before baking. Choose one that suits your style:
- Snowflake or star cutouts of pie dough: cut small decorative shapes and place one on each tart for a festive presentation. A light dusting of powdered sugar after baking enhances the effect.
- A full top crust: place a round of dough over each tart, pinch the edges to seal, and cut a small slit to allow steam to escape. These resemble miniature double-crust pies.
- Frangipane or almond cream topping: spread a thin layer of almond cream inside each shell and scatter a few sliced almonds on top before baking — the nutty cream pairs beautifully with the mincemeat.
Special bakeware to make these
Equipment needs are modest. You will want a rolling pin and a round or fluted-edge cutter that makes 3.5″ (about 8.9 cm) circles. These tarts are baked in a regular-size muffin pan rather than individual tart pans.
Roll the dough to a thin sheet and cut circles to line the muffin wells. The dough only needs to fill about two-thirds of the height of each muffin cup — it won’t come up to the rim. If you plan to add decorative cutouts, have a small snowflake or star cutter on hand.
I often top mince pies with snowflake-shaped cutouts for a classic holiday look. If you add a full top crust, remember to cut a small vent so the filling can release steam without bursting the tart edges.
Frequently asked questions
Once baked and cooled, mincemeat tarts can be stored at room temperature in an airtight container for a couple of days. If your kitchen is warm, refrigerate them to maintain freshness. Reheat gently before serving.
Yes. You can freeze the tarts before or after baking. For best results, freeze baked tarts on a parchment-lined tray until firm, then transfer to a freezer bag for longer storage. Reheat in a low oven (around 300°F / 150°C) to defrost and warm through. Add powdered sugar after reheating, not before freezing.
These tarts are particularly luxurious when served warm, thanks to the buttery, spiced, and sometimes boozy filling. If you prefer other holiday baking ideas, traditional shortbread, cardamom crescent cookies, or fruitcake-style cookies are excellent alternatives — but for a quintessential Christmas treat, mincemeat tarts are hard to beat.
📖 Recipe
Mincemeat Tarts
An easy recipe for classic British-style mincemeat tarts. Makes about 22 small tarts.
Equipment
- Food processor (optional, for making the dough quickly)
- Rolling pin
- Round cutters (3.5″ / 8.9 cm diameter)
- Small snowflake or star cookie cutter (optional)
- Regular-size muffin pan
Ingredients
For the crust
- 312 grams bleached all-purpose flour
- 173 grams unsalted butter, cut into small cold chunks
- 5 mL fine kosher salt
- 105 mL cold water
For the filling
- 500 mL mincemeat (homemade or store-bought)
Instructions
- Make the crust: In the bowl of a food processor, pulse the flour and salt to combine.
- Add the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water in pulses until the dough just comes together.
- Divide the dough into two portions, flatten each into a disk, wrap, and refrigerate for 45 minutes.
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll one disk of dough at a time to a fairly thin sheet. Cut out 3.5″ (8.9 cm) circles and small snowflake shapes. Re-roll scraps as needed. You should have enough dough for 22 circles and 22 small cutouts.
- Fit the circles into the wells of a regular muffin tin, pressing the dough down to form shells. Fill each shell with about 1½ tablespoons (22 mL) of mincemeat.
- Top each tart with a snowflake or preferred topping. If using a full top crust, seal and cut a small vent in each tart.
- Bake until the edges begin to brown and the filling bubbles, about 20–25 minutes. Let the tarts cool slightly before carefully unmolding.
Nutrition
Approximate nutrition per tart: Calories 177 kcal; Carbohydrates 28 g; Protein 2 g; Fat 7 g; Saturated fat 4 g; Sodium 216 mg; Sugar 15 g. Nutrition information is an estimate and should be used as a guide only.
