This tart filling and crumble topping can also be used to make a small Apple Mincemeat Crisp by just placing all the ingredients in a 9-inch / 23 cm pie dish and topping with the crumble. Bake as directed in the recipe. The tarts are great for a holiday dessert buffet or potluck because you don't need any extra dishes for enjoying them.
Servings: 20(3-inch) tarts
Author: Mary Gillespie
Ingredients
203-inch / 8 cm tart shells
Filling:
2cups/ 500 ml mincemeat
2cups/ 500 ml peeledchopped apples (about 1/2-inch / 1.25 cm cubes)
1/2cup/ 125 ml roughly chopped fresh or frozen cranberries
1tablespoon/ 15 ml flour
Crumble Topping:
1/2cup/ 125 ml all-purpose flour
1/2cup/ 125 ml brown sugar
1/2teaspoon/ 2.5 ml cinnamon
1/3cup/ 80 ml buttercubed
1/2cup/ 125 ml oatmeal
Instructions
Preheat oven to 350 degrees F / 176 degree C.
Combine mincemeat, apples, cranberries and flour and mix until thoroughly blended.
To make crumble: In separate bowl, stir together flour, brown sugar and cinnamon.
Toss butter cubes in the flour and sugar mixture. Using a pastry blender or two knives, cut butter into flour until the mixture resembles coarse crumbs.
Add the oatmeal and mix. The mixture may be very clumpy, so you can use your hands if necessary to mix.
Place tart shells on baking sheets.Fill the tart shells with the apple filling. Top with about 1 tablespoon / 15 ml of crumble.
Bake in preheated oven for 25-30 minutes. The filling should be bubbling and the topping should be golden brown.
Remove tarts from oven and let cool before serving.