Vegan “Mincemeat” Tarts

One more Vegan treat recipe:

Following my vegan cookie baking extravaganza, I had to make one more treat before the vegan and vegetarian children arrive for Christmas. My mother always made mincemeat tarts using a jarred mincemeat mix, and my mother’s (and grandmother’s) piecrust recipe.

My mom is no longer able to bake, but she likes it when I use her piecrust recipe! She always used Tenderflake lard, as she felt it made the piecrust flaky. I substitute and all vegetable lard. I also found a “suet-free” five fruit pie filling – which substitutes for my mom’s choice of mincemeat filling – and presto vegan.

President’s Choice 5 Minced Fruits

Vegan Mincemeat Tart Ingredients

3 Cups Flour

1 Cup All Vegetable Lard

3 Tablespoons Granulated Sugar

Sprinkle Salt

6-9 Tablespoons Very Cold Water

1/2 Jar (700ML) President’s Choice 5 Minced Fruit – or similar product

Vegan Mincemeat Tart Directions:

Mix together dry ingredients in mixing bowl. Cut lard into dry ingredients with a pastry cutter. Add 6-9 tablespoons of water a little at a time and mix together the batter as much as possible. Form pastry dough into a ball. Refrigerate for about one hour.

Preheat oven to 425 degrees F.

Spray small sized muffin tins with non-stick spray.

Sprinkle flour onto parchment lined counter or clean rolling area. Roll rolling pin in flour. Roll out pastry with rolling pin into thin sheets. Cut small circles of pastry out, and place into muffin tin. Press down centre of pastry with knuckle or water bottle top! Shape pastry and cut off the edges.

I spent very little time on the shape of my tarts here as I was in a rush! I know these will all disappear quickly when the kids arrive as they are bite-size. Fill tarts with a spoonful of 5 minced fruit filling (fill to the top).

Bake for 20 minutes at 425 degrees F.

Cut lard into dry ingredients with a pastry cutter
Mix together ingredients and place in refrigerator for an hour
Cut circles of rolled out pastry with a glass or cookie cutter – here my favorite wine glass
Place pastry rounds in small (non-stick sprayed) muffin tins. Press down centre of pastry with a knuckle, or in my case a water bottle top. Trim or shape the tops of the tarts.
Bake tarts in preheated 425 degree oven for 20 minutes.

I do apologize for the quality of the photography today, but they taste delicious, and I’m off the the airport to pick up some kids! Happy Vegan Christmas.

3 comments

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