Mincemeat Tarts Flambe

Oxmoor House
6 tarts


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1 cup sugar
1 cup peeled, finely chopped apples
1 cup cooked, drained, and crumbled ground chuck
1/2 cup chopped raisins
1/4 cup butter or margarine
1 tablespoon molasses
1/2 teaspoon salt
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground mace
Pinch of ground cloves
1/4 cup brandy
6 baked (2 3/4-inch) tart shells
Whipped cream


Combine sugar, apples, ground chuck, raisins, butter, molasses, salt, and spices in a small Dutch oven. Cook over low heat, stirring frequently, until butter melts. Simmer an additional 30 minutes, stirring frequently. Spoon mixture into a chafing dish.

Place brandy in a small, long handled pan; heat just until warm. Pour brandy over mincemeat, and ignite with a long match. Stir mixture gently until flames die down.

Spoon warm mincemeat mixture into tart shells; serve with whipped cream.

Created date

February 2010