Those look delicious.
They turned out really well. I've never been able to make a pastry crust I really liked for tarts. The dough for this has a stick of butter, 4 ounces cream cheese, a dash of salt and a cup of flour. I like the fact that I don't need to guess how much water to add-all the moisture comes from the cream cheese. I won't say it is "foolproof", but pretty darn close. I used one of the oddball mincemeats I canned last year-this one was cranberry and apple. The tartness was a nice change from the usual stuff which can be sort of cloying.It had a ton of booze it in, but it didn't really taste strong once it was baked. That was kind of a bummer. Your recipe is far superior, but suet is impossible to find anymore in these parts.
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