Mincemeat Tartlets

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 12 tablespoons cold butter, in pieces
• 2 to 3 tablespoons ice-cold milk
• 2 cups mincemeat
• 2 medium apples, peeled, cored and finely chopped

1. Mix the flour, salt and sugar together in the bowl of an electric mixer.
2. Add the butter and mix until the mixture resembles coarse breadcrumbs.
3. Slowly add the milk, using just enough so the dough can be gathered into a ball.
4. The dough can also be mixed by hand.
5. Transfer the dough to a lightly floured surface and knead very briefly.
6. Form into a flat round, wrap in waxed paper and refrigerate for 30 minutes.
7. Preheat oven to 350 degrees.
8. Roll out the dough and cut it to line 12 to 14 three-inch-round tartlet forms.
9. Line each pastry-filled tartlet form with foil and weight down with dried beans or pie weights.
10. Place in the oven and bake eight to 10 minutes, until the dough looks dry.
11. Drain the mincemeat, mix with apples and fill the tartlet shells, still in their pans, with the mincemeat mixture.
12. Place the tartlet forms on a baking sheet and place in the oven.
13. Bake until bubbling, about 25 minutes.
14. Allow to cool before serving.

flour, salt, sugar, cold butter, milk, mincemeat, apples

Taken from cooking.nytimes.com/recipes/1504 (may not work)