Name: Christmas mince tarts
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 3 cup (500g) raisins; 3 cup (500g) currants; 3 cup (500g) sultanas; 1/4 cup (115g) chopped dried pineapple wedges; 1/2 cup (100g) chopped glace cherries; 1 cup (170g) chopped mixed peel; 1/4 cup (120g) blanched almonds, chopped; 2 large cooking apples, grated; 1 1/2 cup (330g) brown sugar; 150 gram butter, melted; 3/4 cup (180ml) brandy or rum; 1 teaspoon mixed spice; grated rind and juice of 2 oranges; icing sugar, to dust; 1 eggwhite, lightly beaten; rich shortcrust pastry; 2 cup (300g) plain flour; 1/4 teaspoon baking powder; 185 gram unsalted butter, chopped; 2 egg yolks; 1 tablespoon lemon juice

Christmas mince tarts

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Makes 24 Item

Prep

40M

Cook

15M

Total

55M

Ingredients

3 cup (500g) raisins

3 cup (500g) currants

3 cup (500g) sultanas

1/4 cup (115g) chopped dried pineapple wedges

1/2 cup (100g) chopped glace cherries

1 cup (170g) chopped mixed peel

1/4 cup (120g) blanched almonds, chopped

2 large cooking apples, grated

1 1/2 cup (330g) brown sugar

150 gram butter, melted

3/4 cup (180ml) brandy or rum

1 teaspoon mixed spice

grated rind and juice of 2 oranges

icing sugar, to dust

1 eggwhite, lightly beaten

rich shortcrust pastry

2 cup (300g) plain flour

1/4 teaspoon baking powder

185 gram unsalted butter, chopped

2 egg yolks

1 tablespoon lemon juice

Method

1.Pulse dried fruit, cherries, mixed peel and almonds in a food processor until coarsely chopped. Combine with remaining ingredients in a bowl. Cover and chill for two days, stirring daily.

2.Preheat oven to 180°C. Grease two 12-hole patty pans. To make pastry, sift flour and baking powder into a bowl. Rub in butter with fingertips until crumbs form. Add egg yolks and enough lemon juice to form a dough.

3.Knead dough until smooth. Cover in plastic wrap, chill for 30 minutes. Roll out until 3-5mm thick. With a 7.5cm cutter, cut out 24 rounds. Place in pans, spoon 1/2 teaspoon fruit mince in each.

4.Re- roll pastry scraps. Cut out 24 stars with a 3cm cutter. Place on tarts, brush with eggwhite. Bake for 15 minutes. Cool in pans and dust with icing sugar.

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