To make the crust: Sift the flour into the bowl of a food processor. Add 1/3
cup of the sugar, the salt, 2 teaspoons of the orange zest, and butter. Pulse
5 to 10 times, or until the mixture resembles coarse crumbs. In a small bowl,
whisk together the egg yolks and orange juice. Add to the flour mixture and
process for 10 to 20 seconds, or until the dough comes together. Dust a work
surface with flour. Turn out the dough, form it into a ball, then flatten into
a disk. Cut in half, cover with wax paper, and refrigerate for 30 minutes.
Preheat the oven to 375°F. Butter a 12-cup tart pan or 2 1/2-inch diameter
Dust a work surface with flour. Roll out half of the dough to a 1/4-inch-thick
round. With a 3- inch cookie cutter, cut out 12 rounds of pastry. Put a round
in each tart cup and gently press in the dough leaving a slight overhang.
To make the filling: In a small bowl, combine the remaining 1/3 cup of confectioners
sugar, the mincemeat, walnuts, remaining 1 teaspoon orange zest, and cinnamon.
Divide the mixture among the crusts. Roll out the remaining dough and with a
3-inch cookie cutter, cut out twelve more rounds. Place the rounds on top of
the mincemeat. With a fork, press the edges of the top and bottom crusts together.
Brush the pastry with egg wash. Cut a small “X” in the center of
each pie to vent steam.
Bake the tartlets for 30 to 35 minutes, or until golden. Remove from the oven
and transfer to a wire rack and let cool in the pan for 5 to 7 minutes. Remove
the tarts from the pan and serve warm with one of the hard sauces, or cool completely
and store in an airtight container for up to 3 days. Makes 12 tarts