Uploaded December 2025 | Updated September 2026, 8 hours ago
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Welcome to Bonita's Kitchen! Today we will be making a delicious batch of Mincemeat Tarts......From a few simple ingredients....See Recipe Below!!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
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To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
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Mincemeat Tarts
Recipe for filling:
2 cups raisins 1 cup water 1 chopped apple 1 tsp all spice
Method:
Put in saucepan and simmer on a medium heat until raisins and apples are hot, around five minutes.
Next in the same saucepan add:
2 tbsp lemon juice 1 tsp lemon zest or orange zest or both
½ tsp nutmeg ½ tsp ground ginger
¼ cup chopped nuts
Method:
Add and stir the above ingredients into saucepan. After it starts to cook, add the following ingredients below.…
¾ cup brown sugar ¼ cup all purpose flour and ¼ cup water together
¼ tsp sea salt
PASTRY
Recipe:
2 cups white or wheat flour ½ cup cold butter
½ tsp sea salt ½ cup cold water
Method:
Mix flour, butter ( chop in pieces) and sea salt together in a bowl mix with your hand or standup mixer, add water mix until it shapes into a ball then remove from bowl.
Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even.
Cut out 12 pieces of pastry from one half, 3½ or 4 inches round using a cookie cutter. The pastry makes 12 pastries, use the extra pastry to cut out small half moons shapes for the top just for garnish.
Preheat the oven to 350ºF, after adding mincemeat filling to unbaked pastry, you will need to bake it for 20 to 25 minutes or until golden brown.
Bonita’s Tips:
No alcohol in this recipe but you can add ¼ cup brandy or rum..
Bottle the extra filling if you are not making the tarts all at once. Keep in the fridge for a week or two.
Use store bought shells if you like.
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making a delicious batch of Mincemeat Tarts......From a few simple ingredients....See Recipe Below!!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Our custom made aprons link: wildnorthgear.co/products/untitled-aug14_19-17
Mincemeat Tarts
Recipe for filling:
2 cups raisins 1 cup water 1 chopped apple 1 tsp all spice
Method:
Put in saucepan and simmer on a medium heat until raisins and apples are hot, around five minutes.
Next in the same saucepan add:
2 tbsp lemon juice 1 tsp lemon zest or orange zest or both
½ tsp nutmeg ½ tsp ground ginger
¼ cup chopped nuts
Method:
Add and stir the above ingredients into saucepan. After it starts to cook, add the following ingredients below.…
¾ cup brown sugar ¼ cup all purpose flour and ¼ cup water together
¼ tsp sea salt
PASTRY
Recipe:
2 cups white or wheat flour ½ cup cold butter
½ tsp sea salt ½ cup cold water
Method:
Mix flour, butter ( chop in pieces) and sea salt together in a bowl mix with your hand or standup mixer, add water mix until it shapes into a ball then remove from bowl.
Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even.
Cut out 12 pieces of pastry from one half, 3½ or 4 inches round using a cookie cutter. The pastry makes 12 pastries, use the extra pastry to cut out small half moons shapes for the top just for garnish.
Preheat the oven to 350ºF, after adding mincemeat filling to unbaked pastry, you will need to bake it for 20 to 25 minutes or until golden brown.
Bonita’s Tips:
No alcohol in this recipe but you can add ¼ cup brandy or rum..
Bottle the extra filling if you are not making the tarts all at once. Keep in the fridge for a week or two.
Use store bought shells if you like.
