Mincemeat began as a way of preserving meat with sugars, vinegar and spices, and evolved into a dish that is usually associated with a traditional English Christmas. Cooking in America gives an interesting dateline of the history and folklore of mincemeat.
Line your muffin or tart pans with rounds of cut-out dough; then drop in spoonfuls of prepared mincemeat. (I used the green tomato mincemeat I made a few weeks ago.)
Remove the tarts from their pans as soon as they come out of the oven. The juices in the filling usually spill over the sides of the tarts during baking and if you leave them in the pans, the sugars in the juice will harden and you may have a difficult time getting them out in one piece. I use a dinner knife to gently loosen each tart from its pan and lift them out with the knife and one finger.
Then...eat! That's all there is to it.
The taste of these little pies sends me back to the old house in Manassas, the smell of pine and eggnog, the music of Christmas in the air, and everyone laughing and happy. It's a very good memory.