Mincemeat Cheese Tarts
Pastry for a single crust 9″ pie
1 pkg (3 oz) cream cheese
1 T sugar
1 T brandy or apple juice
1/2 tsp grated orange peel
1 1/2 c mincemeat
1/3 c chopped nuts
Roll out pastry, on lightly floured board, to 1/8″ thickness. Cut into eight 4″ circles. Drape pastry circles over bottoms of 2 1/2″ muffin cups (measure across the top) alternating cups so pastry shells don’t touch each other. Pleat pastry around cups with a fork. Prick bottom of each shell. Bake until golden brown. Let cool completely before removing from pans.
Beat cream cheese, sugar, brandy and orange peel until smooth. Spoon an equal amount into each shell.
Stir together mincemeat and nuts.
Spoon about 3 T into each tart.
Cover and refrigerate for at least one hour.
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