Meat Tarts Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

Steps:

• Cook ground beef. Drain well.
• Mix all ingredients together (except bread and butter).
• Butter slices of bread and place butter-side down in muffin tins.
• Spoon mixture into bread and bake at 350° for 30 minutes.

Steps:

• Trim crusts from bread and butter.
• Place butter side down in tart tins.
• Brown beef and add onion, worcestersauce and soup.
• Slowly stir in cheese.
• Mix well.
• Fill tart shells with mixture.
• Bake 350 for 35 minutes.
• These freeze well. After removing from freezer, cook 10 minutes before serving.

Steps:

• Saute onions in butter until soft. Remove from pan and set aside.
• Cook ground beef in pan until brown and fully cooked. Drain and put back in pan.
• Add onions to pan. Add tomatoes, spices, tahini and molasses and cook over low heat for a few minutes until tomatoes almost disappear.
• Cut each pastry sheet into 25 squares. Lay each square in a well of the muffin tin (there will be one leftover; you can make a tiny turnover :).
• Spoon meat mixture into each tart.
• Bake at 400 degrees for 10 minutes or until edges of pastry are browned.
• Top with parsley.

Steps:

• Preheat oven to 400'.
• Using a fork; Combine Butter, Flour and Sugar. Blend until the mixture looks like small peas (flour will be totally incorportated).
• While the tart shells are still frozen, spoon about 1 tbsp of Mincemeat into each one. Using the back of a spoon, smooth over the Mincemeat to create a flat surface.
• Spinkle the top of each tart with approximately 1 tbsp of the Crumble. Do NOT press down.
• Bake at 400' for 15 minutes or until edges of the pastry shell are lightly browned.

Steps:

• Combine first 8 ingredients in large saucepan. ( I do mine in microwaveable casserole dish).Simmer.
• If doing on stove top bring to boil, then simmer for about 15 minutes, stirring to prevent sticking.
• Remove from heat and add mashed potatoes. Mixture should be moist and thick. Cool completely.
• Line muffin tins with tart shells. Spoon meat mixture to fill.
• Bake at 400 degrees F until browned.
• To reheat from freezer, about 10 t0 20 minutes in oven or toaster oven 350 degrees F.