Recipes+
Ingredients
Method
1.Process flour and icing sugar in a food processor until combined. Add butter; process until mixture resembles fine crumbs. Add egg and water; process until mixture just comes together into a ball.
2.Turn out dough onto a piece of plastic food wrap, then bring together into a smooth ball. Flatten, wrap with plastic food wrap; chill 20 minutes.
3.Meanwhile, place mixed fruit, sugar, apple, spice, cinnamon and extra butter in a medium heatproof bowl; stir to combine. Cover with plastic food wrap; set aside, stirring occasionally, 20 minutes.
4.Preheat oven to moderate, 180°C (160°C fan-forced).
5.Grease 2 x 12-hole round-base patty pans. Cut pastry into quarters; set aside one quarter. Roll remaining pastry between sheets of baking paper to 3mm thick. Using a 7cm fluted cookie cutter, cut pastry into rounds; re-roll, then cut pastry offcuts to give 24 rounds in total.
6.Gently press rounds into prepared pans. Spoon fruit mixture equally into pastry-lined pans; press down lightly.
7.Roll reserved pastry to 3mm thick. Using a 5cm fluted cookie cutter, cut pastry into rounds; re-roll, then cut pastry offcuts to give 24 rounds. Place pastry rounds on top of tarts at centre of fruit.
8.Bake both pans, side by side in oven, 25 minutes, or until lightly browned and crisp. Cool in pans 10 minutes; carefully transfer to a wire rack to cool completely.
9.Serve lightly dusted with extra icing sugar.
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