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.