Mincemeat became asso­ci­ated with the hol­i­days dur­ing the Victorian era in England, the mix­ture of dried fruit and beef suet is spiced with clove, cin­na­mon and all­spice then mixed with booze to pre­serve it. It can be stored for up to ten years like this.

Most com­mer­cial mince­meat no longer con­tains beef suet, or any meat prod­uct for that mat­ter, but Ye Olde Style Mincemeat by Lynch does. This prod­uct is as close to the Victorian ver­sion as you’re likely to find in a gro­cery store and the com­pany has been mak­ing it for over sixty years.

Today is Christmas Eve, if you haven’t fin­ished all the shop­ping and wrap­ping and turkey-stuffing and gar­land fes­toon­ing yet then you are a fran­tic, spazzed out mess. Let us help you. You’ve got your hands full try­ing to stuff that turkey, have you even thought about dessert? The eas­i­est Christmas dessert you can make is a mince­meat tart, espe­cially if you do it our way. 

Here’s the recipe, fol­low it very closely…

Buy a jar of Lynch’s Ye Olde Style Mincemeat

Buy a few pack­ages of frozen mini tart shells.

Spoon mince­meat into shells, bake.

Serve with a big snifter of brandy.

Relax.

Merry Christmas!