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Christmas mince tarts

Christmas mince tarts
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Nothing says Christmas like a fruit mince tart. Make your own from scratch and you'll be taking orders for next year!

Ingredients

  • 3 cups (500g) raisins
  • 3 cups (500g) currants
  • 3 cups (500g) sultanas
  • ¾ cup (115g) chopped dried pineapple wedges
  • ½ cup (100g) chopped glace cherries
  • 1 cup (170g) chopped mixed peel
  • ¾ cup (120g) blanched almonds, chopped
  • 2 large cooking apples, grated
  • 1½ cups (330g) brown sugar
  • 150g butter, melted
  • ¾ 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 cups (300g) plain flour
  • ¼ teaspoon baking powder
  • 185g unsalted butter, chopped
  • 2 egg yolks
  • 1-2 tablespoons lemon juice
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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 ½ 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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