Enjoy flavour of Christmas all year round with this Fruit Mince Slice – the perfect sweet accompaniment with a cup of tea or serve it up warm with vanilla ice cream. For the cheats version, use a jar of fruit mince and store-bought short crust pastry.
Pre-heat the oven to 220’C
For fruit mince: combine all ingredients in a saucepan, bring to a simmer over medium heat, then reduce heat to low and simmer for ½ to 1 hour or until all the liquid has been absorbed and the fruit is plumped up
For the pastry: sift flour into a large bowl and stir in almond meal; rub in butter. Stir in rind and sifted icing sugar. Stir in egg yolk and enough of the milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate 30 minutes
Lightly grease a 38 x 24 cm baking tray and line with baking paper. Divide pastry into 2 portions, one just over half the amount of the pastry then wrap the smaller piece in plastic wrap and chill in the refrigerator until required
Roll out the larger piece until 3mm thick, forming a rectangle large enough to leave a 2cm border of pastry overhanging the edges of the tray (the pastry will shrink). Place pastry onto baking tray then prick with a fork. Cover with plastic wrap and place in the freezer for 15 minutes
Bake pastry for 4 minutes then remove from oven and use a clean tea towel to press down on the pastry to prevent it from bubbling up (take care not to burn yourself from the steam). Return to oven for another 2 minutes until lightly golden, then remove and leave to cool
Roll out remaining pastry 3mm thick, then cut into 6mm wide strips and set aside.
Spread fruit mince evenly over cooled pastry. Top fruit mince with pastry strips, placing them in a criss-cross pattern. Cover with plastic wrap and refrigerate for at least 10 minutes
Bake for another 5 minutes or until lattice pastry is cooked and golden
Top with toasted flaked almonds and serve warm
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