It’s been a struggle to get festive this year. No snow. Working until December 23rd. A really sick doggy who has been in the pet hospital and may not be home in time for Santa. I can’t say I’m feeling the spirit the way I usually do. Good thing I did almost all of my Christmas baking two weeks ago.
I can tell you that it’s pretty hard to eat one of my homemade mincemeat tarts and not at the very least taste everything that Christmas is supposed to be. Maybe if I eat six of them, I will suddenly feel uber-Christmassy? Hmmm…
I already shared my mincemeat recipe last week. I decided to go with Maury Rubin’s pastry recipe from his Book of Tarts. It’s so simple, and it is sugar-cookie delicate and delicious. Plus, you could roll it and re-roll it and keep on going and it’s still going to be just fine thank you very much. Here’s the recipe:
13 tbsp unsalted butter, cut into tablespoons
1/3 cup confectioners sugar
1 large egg yolk
1 1/2 cups unbleached all-purpose flour
1 tbsp heavy cream
1) The butter needs to be cool but malleable. Put it and the confectioner’s sugar into a mixer and use the paddle to cream it until you can’t see the sugar any more. Scrape down the bowl.
2) Add the yolk and beat until blended. Scrape down the bowl again.
3) Add half of the flour and beat until it looks crumbly. Add the rest of the flour and the cream and beat gently until it sticks together.
4) Form the dough into a disk and wrap it in plastic. Chill until it’s firm, about 2 hours.
As you can see, I made little tarts, but you could do larger ones, or even a full-sized tart. Just roll out the shells, chill them, and then fill to the top with the mincemeat. I baked mine at 350 for about 20-25 minutes.
Happy Christmas. All I’m really wishing for is a small Irish Terrier, 10 years and 8 months old, a little skinny, a little smelly, but a total sweetheart. I hope Santa delivers.