The mince pie are Anglo-Saxon cakes typical of the Christmas period. The original filling was based on minced meat, but in modern times this particular custom has been lost: the current filling, however, retains the name of "mincemeat" in memory of the ancient recipe. Having found many recipes of mince pies online with the most varied variations, in the end I developed a new one, taking ideas from all of them. With a buttery and aromatic shortcrust pastry base and a delicious filling based on dried fruit, spices and honey, these tarts are truly delicious! Girls, I don't know about you, but I'm still at work and I will have some for tomorrow too, luckily that a nice Christmas weekend will arrive to finally be able to spend a few days at home with my family. This year we are at my mom's house and I will be the person in charge of the Christmas appetizers and dessert, so tomorrow, after having made the birthday toast with the guys who work with us, I will have to cook;) I greet you and I get back under, if you are looking for some other last minute ideas for Christmas come back this afternoon, there is another clever recipe for you;)
Prepare the filling the day before:
Peel the apple and cut it into small cubes.
Also cut the orange, peeled to live, into cubes. Combine the apple and orange in a bowl and sprinkle with the orange juice.
Also cut the apricots into small cubes.
Also add apricots, raisins, blueberries and brown sugar to the bowl.
Add a pinch of pepper, a grated nutmeg, a couple of crushed cloves, honey and rum, and mix everything. Refrigerate for 24 hours.
Then prepare the shortcrust pastry: add flour, sugar and salt in a bowl.
Add the eggs, butter, vanilla and cinnamon.
Start working, then transfer the mixture on the work surface and continue until you get a homogeneous dough.
Let the dough rest in the fridge for 30 minutes, then take it back and roll it out on a floured surface.
With an 8 cm pastry cutter, make some rods.
With the cut out dough, line some buttered muffin molds.
Shape the dough into molds and cut the excess pastry over the edges.
Prick the pastry, then take the fruit-based mixture and fill the shells with raw shortcrust pastry.
Knead the leftover shortcrust pastry, roll it out again and get some stars
Cover each tart with a star, then bake at 180 ° C in a preheated convection oven, and bake for about 20 minutes or until golden brown.
Let cool before serving the mince pie.