Put all the ingredients for the mincemeat in a bowl and add brandy or rum to cover the fruit. Stir well, then let it rest overnight. The next day, stir again and then divide among sterilized preserving jars.To make the pastry, mix the flour, sugar, and salt in a large bowl. Rub the butter into the mixture until it is the consistency of fine breadcrumbs. Add the water and egg yolk and knead until the mixture comes together into a smooth dough.
Briefly knead the pastry until smooth, then pat it into a rectangle and roll it out to a thickness of ⅛ inch. Use a round cutter with a diameter of 2¾ – 3¼ inches to cut out pastry circles. Gently push the pastry rounds into the tart molds. Prick the base or each tart shell three times with a fork.Knead the remaining dough back together and roll it out to cut out the lids—you can choose whichever shape you like, but stars are the most traditional.
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