Mince-Nut Tarts au Chocolat

I had a package of mincemeat left over from the holidays and remembered this recipe that I had developed in 1986 for a magazine contest.  It didn’t win, but it’s a delicious little tart.

I used a portion of mincemeat that I made from this condensed package (mixed with water) that makes 1-¾ cups.  I used one cup for this recipe.

Mincemeat made from his package is comparable in taste and consistency to the prepared mincemeat in jars.

• Servings: 6
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• 3 Tblsp.condensed milk
• ¼ cup + 2 Tblsp. chocolate chips
• 1 cup prepared mincemeat
• ¼ cup coarsely chopped pecans
• 6 pastry tart shells (3-½ in. diameter (across top) x ¾ in. deep

Preheat oven to 375 degrees F

In small saucepan combine condensed milk and chocolate chips.  Cook over low heat, stirring constantly, until chips are melted.

Spread chocolate mixture over bottom surface of tart shells (about 2 Tblsp. per pan).

Divide mincemeat among pans and spread over chocolate mixture.

Sprinkle the top of each tart with chopped pecans.

Bake at 375 degrees F approximately 20 minutes until crust and walnuts are golden brown.

Let cool in pans on a wire rack.

6 servings

Peach Cream Tart

I first made this tart in 1987 from a cookbook called Savannah Collection that I had bought on a recent trip to Georgia.  In my binder, I have it rated “excellent”.

• Servings: 8
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Butter Crust:

• 1-¼ cups all-purpose flour
• ¼ tsp. salt
• ½ cup cold butter, cut in small cubes
• 2 Tbsp. sour cream

Peach Filling:

• 6 medium size ripe peaches
• 3 large egg yolks
• ½ cup sour cream
• 1/8 tsp. almond extract
• ¾ cup granulated sugar
• ¼ cup all-purpose flour

Preheat oven to 410 degrees F
You will need a 9-inch tart pan (9 inches across the bottom, 10 inches across the top) with removable sides, ungreased.

To make the crust:

In a medium bowl, combine flour and salt.  Add butter cubes and with your fingertips, work the butter into the flour until it is evenly distributed.

Add the sour cream and work it into the dough with your fingertips until blended.

Roll out crust on a lightly floured board.

Place in pan and press into place.

Blind-bake the crust by placing parchment paper or foil on top of the crust and filling with a pound of dry beans.  I put the beans in a jar and use the same ones over and over for blind-baking.  Don’t cook the beans as a vegetable after baking this way.

Bake @ 410 degrees F for 10 minutes, remove parchment paper and beans, and continue baking for another 5 minutes.  Remove to a rack while preparing filling.  Crust should be set but not brown.

REDUCE OVEN HEAT TO 350 DEGREES F

To make the filling:

Peel peaches.  To remove peel easily, drop the peaches into very hot water and allow to stand for 1-2 minutes.  Remove and allow to drain and cool.  The peel will slip off easily.  Remove pits and cut in ½ inch thick slices.  Arrange slices in circle on top of crust,  and then make a second layer of peaches.

Combine egg yolks, sour cream, almond extract, sugar and flour and whisk until smooth.  Pour yolk mixture over peaches.

Bake @ 350 degrees F until set and pale golden color – about 1 hour.  Cover with loose foil tent if color gets too dark.  Cool on wire rack.

While still warm, glaze with the following:

• ½ cup peach jam (I used my homemade Missouri Peach Preserves)
• 1 Tblsp. Water

Heat the jam and water in a small saucepan until mixture begins to boil.  Strain to remove any large pieces of fruit.

Brush glaze while still warm on top of warm tart.

Allow tart to cool on rack.  Remove sidewall of pan.

Serve warm, room temperature or chilled.

Serves 8 

Here are some more good recipes using peaches:
Fresh Fruit Kuchen
Banana Peach Bars
Fresh Peach Clafouti

Celebration Peach Cobbler

Peach Lasagne

Missouri Peach Preserves

My Fresh Peach Pie

Fresh Peach Crumble Pie

Prize-Winning Blueberry Peach Pie

Fresh Peach Muffins

Christmas Cherry Mince Tarts

In 1987, my oldest daughter came up with an idea to add tart cherries to a dried fruit mincemeat that I made.  We enjoyed it so much that it ended up replacing the regular mince pie on our holiday menu.  This is a small English-style Christmas tart version.  It was our dessert today on a snowy December afternoon.

• Servings: 4
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• Pastry for single-crust 9-inch pie
• 1/4 cup dried apricots, finely chop0ped
• 1/4 cup prunes, chopped
• 1/4 cup raisins
• 1/4 cup water
• 1 cup frozen tart cherries
• 1/4 tsp. ground cinnamon
• 1/2 cup granulated sugar
• 2 Tblsp. toasted walnuts, chopped
• Dash of salt
• 1 Tblsp. quick cooking tapioca
• 1 tsp. milk
• 1/2 tsp granulated sugar

Preheat oven to 400 degrees F

Divide pastry dough into five portions.  Use four portions to line small tart/pie pans (mine measure 4 inches diameter across the top).  Set aside.

In a small pan, combine finely chopped apricots, chopped prunes and raisins along with the 1/4 cup of water.  Bring to a boil and then simmer until liquid is absorbed – about 4 minutes – stirring occasionally and keeping a close watch so the mixture doesn’t burn.

Remove from heat and stir in frozen cherries (no need to defrost).  Stir in cinnamon, 1/2 cup of granulated sugar, chopped walnuts, salt and tapioca.  Mix well and divide among the four unbaked tart shells.

Roll the remaining portion of pastry dough and with a 3-inch cutter, cut out a design and place one on each of the tarts.  Brush with milk and sprinkle with granulated sugar.

Place tarts on a large sheet to catch spills and bake @ 400 degrees F

for approximately 25 minutes until the crust is brown and the filling is bubbling.

Remove to a wire rack to cool.

Makes four 4-inch tarts 

A nice treat when it’s cold, windy and snowy outside.