With Florida and Texas organic citrus in season and Pears still at the market I have been making this pear mincemeat recipe a lot. I make it as mini tartlets and as larger 9″ round tarts I even made it in my new rectangular tart pan. Regardless of the shape it’s an easy no fail crowd-pleaser.
Peel and core 3 pears (a generous pound) (I used Bosc, but any kind will work), toss them with 1 T of Lemon Juice. Place in a food processor add: 1/2 small seedless Valencia Orange (skin and flesh), 2 Tablespoons of Buddha’s Hand (optional – substitute 1 T chopped organic Lemon) and the pears. Process until it resembles coarse shards.
Remove from the food processor and place into a large heavy bottomed sauce pan.
Add: 1/4 cup green Raisins, 1/4 cup of Currants, 1/3 cup of Brown sugar, 1 Tablespoon of roughly chopped crystallized ginger, 1/2 teaspoon of Cinnamon, 1/4 teaspoon of Allspice, 1/4 teaspoon of freshly grated Nutmeg, a pinch of Salt and 1 cup of Water. Bring to a boil then reduce the heat and simmer for about an hour or until it thickens, stirring occasionally.
Remove from heat and fold in: 1/2 cup of lightly toasted and roughly chopped Walnuts or Pecans.
Taste and adjust seasoning.
Use this great tart dough recipe and make into any shape you like makes about 48 tartlets.
Fill the tartlets with the pear mincemeat and bake in a preheated 375F oven for 45 minutes or until well browned.
Serve with a dolloped of unsweetened whipped cream.
If you have extra filling it keeps well in the fridge for weeks.