Just got these. Should I serve them at room temp? Heat them? Add ice cream? Serve at any particular meal? Help fight the ignorance of an American mincemeat newbie.
With Glenfiddich Scotch whisky I imagine. Have enough and you might not care how they’re served.
I like mincemeat pie with unsweetened whipped cream.
Skip the mincemeat tarts, just serve the Glenfiddich. 
With Hard Sauce, of course!
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Cream half cup butter ( I usually leave it out of the fridge for a couple of hours so it’s room temperature, and then use a pastry blender on it.)
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Blend in 1 cup sifted icing sugar.
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Beat in 1 egg white.
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Stir in 1/2 tsp vanilla, and 1 tsp dark rum (or Gldenfiddich, in this case
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Place in small serving dish; sprinkle with nutmeg; refrigerate until needed.
All mxings should be done by hand. End product looks like fluffy cake-icing; use a small spoon or knife to spread it on your mincemeat. Since it’s got raw egg in it, once it’s been taken out of the fridge, it needs to be used up.
Oh, and I think mincemeat tarts are best eaten at room temperature, to get the full flavour.
In the Piper family, they usually make an appearance as part of the dessert course, after the turkey at Christmas, or at pot-luck Christmas parties. Or when sitting around the fire during Christmas holidays. Or at New Year’s Eve. I think you’re getting the picture. 
Thanks, everybody! That’ll get me started.
… serve them with a nice Glenfiddich, 151 Rum, cinnamon, dark brown sugar, butter, cloves, lemon, and Banana’s fucking flaming Foster with real vanilla ice cream.
Okay, you wanna know the secret to my Bananas Foster… it’s a squeeze of Fresh Lemon Juice, and Fresh Orange Juice.
To me. Oh, how I love mincemeat tarts. I serve them at room temperature with whipped cream. Hard sauce would also work. I’m not a fan of ice cream on stuff.
I’d serve them warm… the tarts… change it up…perfect medium for the melty rich vanilla icecream and the reinforcement of the dark flavors with the bright fresh bananas, orange, and lemon. Sweet and spicy too… As a matter of fact if i were to describe the premium malt Glenfiddich, I would use sweet, banana, and spicy notes.
Hot, with cream, although hard sauce works too. I wouldn’t put Glenfiddich in it though; cooking whisky would do as it’s having to compete with butter and sugar.
We would usually have fresh whipped cream with mincepies, sometimes ice cream. It’s a rich tapestry.
Better yet - thanks, all!