Homemade Mince Pies Recipe : British Christmas Tartlets

French

These little British tartlets are everything I love about the holidays: crisp, buttery pastry; a fruit-forward, warmly spiced mincemeat (no meat, no suet); and just enough sweetness to keep you reaching for “one more”.

Homemade Mince Pies (British Christmas Tartlets) : No-Alcohol Mincemeat & Buttery Shortcrust

For generations, mince pies have held pride of place on British Christmas tables.

During my twenty years in England, I saw them everywhere once the season began, stacked in shops and served in almost every home.

These are small, lidded tartlets filled with mincemeat: a fruit-rich mixture of raisins, cranberries, prunes, apple, citrus peel, sugar, and warm spices.

Historically, the filling included suet, and even meat, hence the name.

Today, many bakers prefer a lighter approach, often alcohol-free and meat-free, while keeping that nostalgic, spiced character.

With a buttery shortcrust and a jewel-bright, gently spiced filling, these mince pies remain a beloved Christmas treat across the UK.

Why you’ll love this recipe

• All the classic flavour, without alcohol or suet. Light, family-friendly mincemeat that still tastes unmistakably festive.
• Make-ahead friendly. A short chill deepens the flavours and simplifies your baking day.
• Beginner-proof. Clear checkpoints, exact weights, and reliable timings.
• Freezer-ready. Bake ahead and reheat for effortless holiday hosting.
• Adaptable. Swap dried fruits to taste; keep the spice profile just the way you like it.

What Is Traditional Mincemeat?

Originally, mincemeat was a way to preserve meat : from the 15th to 17th centuries, cooks mixed chopped meat with dried fruit and vinegar or wine, which acted as preservatives.

By the 18th century, brandy or rum gradually replaced the vinegar, and the meat itself gave way to suet (rendered beef or mutton fat).

Many store-bought jars still follow this suet-based style and keep well, much like a jam or chutney.

At home, to please my children, I make a lighter version: I swap suet for frozen grated butter (or a plant-based fat) and macerate the fruit in lemon or orange juice, I prefer to avoid vinegar.

I let it rest 3 days in the fridge to deepen the flavour, then use it promptly; this is not a long-term pantry preserve.

For the filling, I choose what I have on hand, raisins, cranberries, prunes, diced apple, and rely on the festive spice trio: cinnamon, nutmeg, and cloves (or allspice) for that classic holiday aroma.

Ingrédients for the alcohol free homemade mince pies

Ingredients for the Mincemeat Filling (No Alcohol)

• Frozen grated butter : 4 tbsp (about 55 g). Distributes evenly and melts cleanly, replacing traditional suet.
• Fresh lemon juice : 240 ml (1 cup). Brightens the mix; you can swap some for orange juice for a softer profile.
• Apples : 2 large, peeled, cored, diced 5-7 mm. Tart, firm apples (e.g., Granny Smith) balance the sweetness.
• Mixed dried fruit : 250 g (about 1½-1¾ cups). Raisins, cranberries, chopped apricots (add prunes if you like).
• Candied citrus peel : 120 g. Chop finely so it perfumes without leaving large sweet chunks.
• Brown sugar : 80 g (about ⅓ cup, packed). Adds gentle caramel notes, adjust to taste.
• Honey : 2 tbsp. Natural gloss and cohesion.
• Ground spices: ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves. Or use allspice in place of cloves.

Ingredients : Buttery Shortcrust Pastry

• All-purpose flour : 240 g (2 cups), sifted
• Cold unsalted butter : 150 g (about ⅔ cup), diced
• Sugar : 90 g (just under ½ cup). Caster sugar; icing sugar yields an even more tender bite.
• Almond meal : 30 g (about ⅓ cup) : Subtle flavor and tenderness.
• Vanilla sugar : 1 sachet (or 2 tsp vanilla sugar / 1 tsp vanilla extract)
• Egg yolk : 1
• Pinch of fine salt
• Ice-cold water : 1-2 tsp, only if needed to bring the dough together

How to Make the Mincemeat (Traditional vs No-Alcohol)

Traditional (alcohol added off-heat)

1. Prep: Sterilise jars (10 minutes in simmering water; dry upside-down). Dice fruit to 5-7 mm.
2. Simmer 8-10 minutes: apples + dried fruit + sugar + honey + spices over low heat until just soft and syrupy (no extra liquid yet).
3. Off the heat: stir in ½ small glass brandy/rum (60-75 ml) to preserve aroma.
4. Cool to warm, fold in frozen grated butter.
5. Jar while hot, seal, and mature 1-2 months in a cool, dark place. Always check smell/appearance before use.

No-Alcohol (my short, chilled maceration)

1. Mix: apples, dried fruit, candied peel, 240 ml lemon or orange juice, sugar, honey, and spices.
2. Chill 48-72 hours, stirring once daily so every piece absorbs the syrup.
3. If very juicy, lightly strain (save the syrup to brush pies after baking).
4. Fold in the grated butter just before filling the tartlets.
5. Use promptly; this version is refrigeration-only (short-term), not pantry storage.

Note:

• Make the filling at least 3 days in advance.
• Freeze the butter until very firm, then grate it. This ensures even distribution throughout the mixture without melting it or having to work it by hand.

How to Make the Mince Pies (Step-by-Step)

Make the shortcrust

1. In a stand mixer with the paddle (K), combine flour, sugar, vanilla sugar, salt.
2. Add cold butter and mix until fine, sandy crumbs form (no visible butter pieces).
3. Add egg yolk and almond meal; mix just to clump. If dry, add 1-2 tsp ice water.
4. Gather into a ball, divide into two discs, wrap, and chill 30 minutes (easier rolling, better flake).

Shape & bake

1. Preheat oven to 180°C / 350°F (170°C fan). Lightly butter a muffin/cupcake tin.
2. Roll dough on a lightly floured surface to 2-3 mm thick. Cut 8.5-9 cm rounds to fit your tin; gently line each cavity (don’t dock, the filling is moist).
3. Fill to ¾ full (about 1 heaped tbsp, 20–30 g) without smearing the rim.
4. Cut star/heart/tree tops ~5 cm and place as decorative lids; press lightly to adhere.
5. Egg wash (yolk + a splash of milk); optional pinch of brown sugar on top.
6. Bake 12-15 minutes until pastry is golden and the filling is just bubbling.
7. Cool 10 minutes in the tin (hot syrup!), then unmould to a rack and cool completely.
8. Dust with icing sugar to serve.

FAQ, most asked questions

– Can I use store-bought mincemeat?
Absolutely. Use 1-1½ tbsp (20-30 g) per tartlet. If it’s very syrupy, strain lightly and fill only ¾ full to prevent leakage.

– Which apples are best?
Choose tart, firm apples (Granny Smith, Braeburn, Reinette). Dice to 5-7 mm so they soften without soaking the crust.

– Will puff pastry work?
Yes, extra light and flaky. Line, chill 15 minutes, don’t dock, “glue” edges with egg wash, and cut a small vent.

– Standard muffin tin baking time?
Roll to 2-3 mm, line to the rim, and fill ¾ full. Bake 12-15 minutes at 180°C / 350°F, then rest 10 minutes before unmoulding.

– How do I stop the dough tearing when lining the tin?
Work cold, rest the dough 30-60 minutes, roll between sheets or on a lightly floured surface, lift with a small spatula, patch micro-cracks with scraps, then chill 10 minutes before baking.

Pro Tips & Mistakes to Avoid

– Handle the dough as little as possible: work cold, then rest 30-60 min for a crack-free, tender bite.

– Strain an overly wet filling after maceration; keep the syrup to brush warm pies.

– Fill only to ¾ and seal edges lightly with egg wash to prevent leaks.

– Let them set before unmoulding: 10 minutes in the tin; the caramel calms, the crust firms up.

– Dough thickness: 2-3 mm strikes the balance between crisp and supportive.

– Chill the lined tins 10-15 min before baking to reduce shrinkage.

– Steam escape: a tiny vent/ajour stops blow-outs.

– Pre-heated tray: place the tin on a hot baking sheet for beautifully crisp bases.

– Moisture shield: a pinch of ground almond/semolina in each base helps absorb juices.

– Even fruit dice (5-7 mm) for uniform bites and clean slices.

– Pan choice: light-colored metal, lightly greased, for easier release.

– Freeze smart: bake from frozen by adding 3-5 minutes.

Christmas mince pie recipe video

I’ve put together a clear, step-by-step video for these mince pies. I used a dedicated mince-pie tin, but a regular muffin or small cupcake tin works just as well.

You can also bake them in mini tartlet tins.

Storage, Reheating & Freezing

– Room temperature (5-7 days): Cool completely, layer in an airtight box with baking paper between layers. Dust with icing sugar right before serving.

– Refrigerator (if your kitchen is warm or filling is very juicy): 3-4 days. Recrisp 5-6 minutes at 180°C / 350°F.

– Freeze baked pies (up to 3 months):

• Freeze flat, then box.
• Thaw 1-2 h at room temp.
• Reheat 5-6 minutes at 180°C / 350°F (air fryer: 3-4 min at 160°C / 320°F).
• From frozen: 10-12 minutes at 180°C / 350°F.

– Freeze  unbaked (lined & filled):

• Freeze in the tin; once solid, wrap well.
• Bake from frozen 18-22 minutes at 180°C / 350°F (brush with egg wash just before baking).

Pastry & filling:

• Pastry discs: freeze up to 2 months; thaw overnight in the fridge.
• No-alcohol filling: refrigerate only, use within 48-72 h.
• Traditional alcohol-preserved filling: jarred, 1-2 months maturation in a cool, dark place; check before use.

Other recipes to try for Christmass

• Homemade Chocolate Truffles Recipe
• Italian Cantuccini (Biscotti) with Almonds and Pistachios
• Chocolate Crinkle Cookies Dessert Recipe