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Mincemeat Tarts Flambe

Yield 6 tarts


  • 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Homestyle Recipes