Although mince pies are a Christmas tradition (and my mother certainly made them—indeed still makes them—each year on Christmas Eve), I have never much cared for them, since they contain chunks of peel and nut, which I don't like.   As a child, I used to pick them out and leave them, amid groans from the other members of the family.   Today, though, I simply make an alternative Christmas pie.
        This is based on a recipe for currant slices, which are popular in Scotland and the north of England.   However, the first time I tried it out, I made a mistake in the filling—a mistake whose consequences were (to my palate) so delicious that I have made them this way ever since.   Also, the traditional version is made in a large pan and cut into squares after baking; but, as I am turning it into a substitute for mince tarts, I also alter the recipe by putting the filling in individual pies

Ingredients

Directions

Making the Pastry
Put the flour and salt into a mixing bowl, rub in the lard, and add just sufficient water to make the other ingredients stick together.   Roll the dough into a ball.

Making the Filling
Place the currants, spices, butter, and lemon juice in a saucepan.   Combine the cornstarch with the water, and stir it smooth.   Add it to the saucepan.   Bring to a boil over high heat, stirring constantly to avoid scorching.   When it is boiling, turn down the heat, and simmer for five minutes, until the mixture is very thick.   Let it cool.

Assembly
Sprinkle flour on a smooth flat clean surface, such as a kitchen counter.   Roll the pastry out thin, using a rolling pin.   Use a cookie cutter or a glass to cut out about two thirds of the pastry into circles and press them into the cups of one twelve-cup muffin tin (or two six-cup ones).   Roll out the remaining pastry, and cut it into smaller circles to make lids.
        Spoon the currant mixture into the tart shells.   Fit on the lids, pressing them tightly to the pastry cups, and crimping the edges to seal them.

Baking
Bake at 450°F for ten minutes, then 375°F for a further twenty minutes or until golden brown.

Makes twelve tarts.