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For fruit mince, combine all ingredients in a saucepan, bring to a simmer over medium heat, then reduce heat to low and simmer for half an hour to 1 hour or until all liquid has been absorbed.
Heat the oven to 220 degrees Celsius
Place the flour, butter and salt into a large clean bowl.
Knead the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in cling film and chill for half an hour.
Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 3mm thick. Cut circles 5cm of pastry to line the cups of a standard muffin tray.
Fill the pastry lined tins 2/3 full.
Roll out the remaining pastry to the same thickness and cut stars with a pastry cutter.
Dampen the edges of the tart bases with a little cold water and press the lids on.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar.
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