hello once again and greets to the group.....with christmas around the corner i want to make mincemeat again again, but this time in the form of a small pie or tart. (using a 12 hole cupcake tin)....my goal is to use the pastry shell part of lorraine pascales recipe for the skinny tart
http://www.bbc.co.uk/...the_skinny_tart_74715
and the mincemeat part of gordon ramsays mincemeat palmers recipe
http://www.channel4.c...emeat-palmiers-recipe
the shells will be made in advance as i do not want to cook the mincemeat in the shells but rather in a casserole dish and let it cool completely and then spoon it into the cooked shells......
my question for all you ABers is what should the oven be set at (temp wise) and for how long should it let the mincemeat cook for....it will be maturing the fridge for several days before i do anything with it....
any and all suggestions are appreciated.....Thanks in advace!!!!!