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Mincemeat is a mixture of chopped apples and dried fruit, distilled spirits or vinegar, spices, and optionally, meat and beef suet. Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1]
A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. [ a ] The pies are traditionally served during the Christmas season in much of the English-speaking world .
A pie or tart consisting of a pastry and a filling of either fruit, a crumbled butter and sugar mix, or a cooked rice and custard porridge. Västerbotten pie Sweden: Savory A pie filled with a mixture of Västerbotten cheese, cream and eggs. [citation needed] Walnut pie: Worldwide Sweet A pie prepared using walnuts as a main ingredient ...
This recipe is a keeper because it's just so delicious and easy. It looks impressive and is a quicker version of a homemade apple pie (no dough making necessary!). It is perfect for any season and ...
Roll out dough to 1/4” thick. Cover tart pan. Line tart with parchment paper and dried beans (to add weight). Bake for 25 minutes. Remove from oven and remove parchment paper with beans. Continue baking for 10 more minutes until tart is golden brown. Remove from oven and allow to cool completely.
In 2007, Ecclefechan tarts gained national prominence in the UK when the supermarket Sainsbury's promoted it as an alternative to mince pies at Christmas, the tarts sold over 50,000 packs in November 2007. [2] In comparison to the fruity, spicy flavour of a mince pie, an Ecclefechan tart is characterised by a caramel flavour. [3]
Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes. Preheat oven to 375°F. Line crust with foil; fill with dried beans.
Preheat the oven to 375 degrees F. Uncover and line the tart shell with parchment, pressing it into the edges, and fill with beans, rice or pie weights. Bake until the sides are set and golden ...