3 Ways to Make Traditional British Mincemeat Tarts

Welcome to The Storied Recipe, a podcast about food, culture, and love.

This recipe for Christmas Pies was shared by my podcast guest, Diana Rutherford, who grew up in self-sustaining Christian farm communities. Listen to her episode, Christmas in the Bruderhof, while you make these mincemeat tarts — she explains three different ways to form them.

Mincemeat tarts are a classic British holiday treat. Despite the name, the filling contains no meat: it’s a rich mixture of dried fruit, citrus zest, spices and spirits, all tucked into a flaky shortcrust pastry. In many traditional recipes the fruit is soaked in liqueur for at least a day — sometimes much longer — which develops deep, festive flavors.

Spoiler: The characteristic aroma of citrus, spices and soaked fruit is one of the best parts of making mincemeat. Follow Diana’s approach and let the mixture rest so the flavors meld.

Once your mincemeat is ready you can shape your pies in several ways: a single large tart or pie, mini tarts using individual tart pans, or handheld pies with a rustic top and bottom crust. Each version has its own charm and presentation.

Listen to Diana’s Story

Diana’s childhood was shaped more by the communities she lived in than by any single place. Her family moved many times while she grew up, living in Bruderhof communities — self-sustaining farm-based groups where members shared possessions and worked together for the common good.

Although Diana later left the Bruderhof, she remembers Christmastime fondly: simple decorations with candles and apples, traditional songs, and communal baking. She began spending time in the kitchen at a young age, preparing meals for hundreds of people, and those early experiences shaped her approach to food and community.

Follow The Storied Recipe

Tune into The Storied Recipe podcast to hear the full conversation and the stories behind this recipe. Listening while you bake adds another layer of connection to the traditions Diana describes.

Ingredients & Substitutions

Note: You can adapt the dried fruit and spice mix to your taste as long as the overall quantities remain similar. If you dislike raisins, substitute another dried fruit. The list below reflects Diana’s version.

Mincemeat Filling

• Raisins
• Dried cranberries
• Chopped dried apricots
• Grated Granny Smith apple
• Lemon zest and/or orange zest (or dried citrus peel)
• Sugar
• Melted butter
• Pumpkin pie spice (or a blend of cinnamon, ginger, nutmeg, allspice and cloves)
• Orange liqueur (such as Grand Marnier) or a substitute
• Brandy

Short Crust Pastry Dough

This dough will feel very soft when you mix it, but that softness yields a tender, flaky crust. Work carefully and don’t overmix — the results are worth it.

• All-purpose flour
• Salt
• Cold butter, cubed
• Non-dairy shortening (such as vegetable shortening) — combined with butter for texture
• Optional: suet if you want a very traditional texture (not required)
• Egg or egg yolk for an egg wash (for handheld pies)
• Optional dusting of confectioner’s sugar after baking

Instructions

2 Days to 6 Months in Advance: Make the Mincemeat Filling

• Combine the dried fruit, grated apple, citrus zest, sugar and melted butter in a bowl.
• Add the pumpkin pie spice (or spice blend), the orange liqueur and brandy. Mix well, cover and store in a cool place for 24 hours.
• Stir, then let it rest another 24 hours so the flavors deepen.
• Transfer to an airtight container and refrigerate. The filling will keep for several months and can be used long after it is made.

Make the Shortcrust Dough

• Whisk flour and salt in a bowl.
• Cut in the butter and shortening until the mixture resembles coarse crumbs. Avoid overworking the dough.
• Make a paste of the additional flour and water, then fold it in just until the dough comes together. Chill if desired.

Forming the Tarts (Three Ways)

• Roll the dough on a lightly floured surface.
• Large pie or tart: line the pan with dough, trim and fill halfway with mincemeat. Top with a second crust, lattice or shapes.
• Mini tarts: cut rounds large enough to line tart pans, fill halfway and top with cutouts or a full lid. Do not overfill.
• Handheld pies (method 1): cut 3″ rounds, fill with about 3 tablespoons of mincemeat, top with another round, seal and crimp.
• Handheld pies (method 2): cut 3″ rounds, fill, fold each round in half and seal.
• Brush tops with egg wash. Bake at 350°F (175°C) until golden: about 15–20 minutes for minis and handhelds, and about 40–45 minutes for a large tart.
• Cool on a rack before serving.

Top Tip

Bake on a parchment-lined tray to catch any spills. Parchment makes cleanup much simpler and protects the crust edges from direct heat.

Variations

You can change size, decoration and presentation easily:

• Make handheld tarts, 3″ mini pans, or a deep-dish pie.
• Decorate tops with lattices, cutout shapes like stars or holly leaves, or simple pierced vents.
• Adjust the dried fruit mix and spices to suit your taste.

Equipment

• Paring knife and grater for the apple
• Zester for citrus
• Pie pan or large tart pan
• Mini tart pans or muffin tin
• 3″ round cutter or biscuit cutter
• Decorative cookie cutters for toppings (optional)

Storage

• Keep the filling refrigerated in an airtight container for up to six months.
• Store dough in the refrigerator for up to 48 hours, or freeze tightly for up to three months.
• Baked tarts keep on the counter for up to 48 hours. For longer storage, freeze in an airtight container for up to six months and reheat briefly in a 325°F oven.

More Classic British Recipes

Recipe Summary

Classic British mincemeat tarts made three ways: large tart, mini tarts, or handheld pies. Make the mincemeat ahead and let it rest for the best flavor. Use a tender shortcrust pastry and bake until golden. Enjoy a festive, spiced pastry that captures traditional holiday flavors.