Maple and Chestnut Mincemeat Tarts

• 1 cup butter, softened
• 1 8oz. pkg. cream cheese, softened
• 2¼ cups all-purpose flour
• ¼ tsp. ground allspice or ground cinnamon
• 2 eggs
• ¾ cup packed brown sugar
• ¼ cup pure maple syrup
• ¾ cup mincemeat
• ½ cup canned whole, peeled chestnuts, drained and chopped, or canned candied chestnuts, drained and chopped
• powdered sugar [optional]
• cut-up candied cherries and dried apricots [optional]

Preheat oven to 375ºF. For pastry, in a large mixing bowl beat butter and cream cheese on medium to high speed for 30 seconds. Stir in flour and allspice. Divide dough in half. Using one half of the dough, press a rounded teaspoon of dough evenly into bottom and up the sides of 24 ungreased 1¾ inch muffin cups. Wrap remaining dough in plastic wrap; chill until needed.

For filling, in a bowl beat eggs, brown sugar, and maple syrup until combined. Stir in mincemeat and chopped chestnuts. Spoon about one heaping teaspoonful into each pastry-lined muffin cup. Cover remaining filling with plastic wrap; chill until needed.

Bake for 25 to 30 minutes until pastry is golden and filling puffs. Cool lightly in pan. Transfer to a wire rack and let cool. Repeat with remaining pastry and filling.

If desired hold a fork over each cooled tart and sift powdered sugar through fork, making a stenciled design. If desired, top with pieces of candied cherry and dried apricot.