Mincemeat Meringue Tarts

How to make Mincemeat Meringue Tarts Recipe

MAKES 24 TARTS

Ingredients:
2 sheets refrigerated pie crust pastry
One 27-ounce jar mincemeat
1 cup sugar
2 egg whites

Method:
Preheat the oven to 350°F. Roll the pastry out onto a clean, flat surface. Using a 3-inch cookie cutter with a scalloped edge, cut 24 rounds (patch and recut if necessary).

Gently press the rounds into two 12-cup muffin pans. Bake for 5 minutes. Remove from the oven and fill each pastry cup with about 11/2 tablespoons mincemeat. Stir together the sugar and 1/4 cup water in a small saucepan until the sugar dissolves, then bring to a boil.

Cook undisturbed until the syrup reaches about 235°F or soft-ball stage (a teaspoonful will form a soft ball when dropped into cold water). While the syrup is cooking, start beating the egg whites with a mixer to medium peaks.

Pour the syrup down the side of the bowl in a slow, steady stream, taking care not to pour it on the beaters. Continue beating until thick and glossy. Pipe or spoon the meringue over the tarts.

Return to the oven and bake for 5 minutes, or until golden. Serve warm or at room temperature.

Optional:
Cut star shapes from any remaining pastry and place them on some of the tarts instead of the meringue. Brush with beaten egg and sprinkle with Demerara sugar. Bake at 350°F for 15 to 20 minutes.

Mincemeat Meringue Tarts