Christmas is an inspiring time for baking. I usually focus on pie but I never liked mincemeat pie. Until I spent a Christmas season in New Zealand and fell in love with mince pies (a tart size version). Kiwis sell them in coffee shops, in the grocery store in 6 and 12 packs, and at church bake sales. When I was in Ireland I fell back in love with mince pies at Starbucks of all places. Their shortbread crust and mince is the perfect combination.
Plus my art dad Jim said all he wanted for Christmas was a mincemeat pie. In the past I’ve tried mincemeat from a jar. Even the fancy stuff leaves me “meh”. I looked at the prepared mincemeat sold in the Powerscourt shop and also knew I didn’t have room in my suitcase. So I asked my friend UK Sarah if she had a recipe. She took a photo of it and sent it to me right away.
I looked through the ingredients and read the instructions. I can do this! Oh, except what is suet. UK Sarah said to look in the shops before I leave Ireland. So on my way back to the airport I stopped at the grocery in Bray and found suet. I slipped it into my suitcase in case TSA might confiscate. (At the time I wasn’t really sure what suet is; I learned that it is beef fat, which sounds much grosser than it tastes.)
Once I was home I bought the rest of the ingredients and proceeded to make the mincemeat. It is not difficult. It does take time with the resting 12 hours and baking 3 hours on low heat. I made the pie for Jim and it was a big hit.
For the tarts I used Nigella Lawson’s crust recipe. I don’t have a photo of the mince tarts but so far everyone has been enthusiastic (and they disappeared quickly). Several people commented that the tarts are just the right balance between the mince and crust.
My friend Carole gave me Christina Tosi’s new cake cookbook. And my neighbor friend Tiffanie presented me with gorgeous persimmons. I do believe I will be baking a lot this season.