1.

Place flour, salt, sugar, butter and vanilla in the bowl of a food processer and process until it resembles breadcrumbs. Add eggs and process until it just comes together. Turn onto a clean work surface. Shape into 4 discs. Cover with plastic wrap. Refrigerate for about 30 minutes to rest.

1.

Place the apple, sugar, spices, brandy, lemon rind and juice in a large saucepan and stir to combine.

2.

Finely chop dates, figs, apricots and prunes to 5-7mm-pieces, then add to apple mixture. Place over medium high heat and bring to the boil, reduce to a simmer and cook, stirring, for about 6-8 minutes or until all liquid has evaporated. Spread mixture onto a Swiss roll pan and freeze to cool down until ready to use, stirring occasionally.

1.

Preheat the oven to 180?C fan-forced.

2.

Roll out pastry to 3-5mm-thick and use an 8.5cm round cutter; cut out 24 pastry rounds. Use pastry rounds to line two 12-hole (1/3-cup capacity) non-stick ribbed cupcake pans, pressing into mould but not extending pastry. Refrigerate in pans until ready to fill. Using remaining pastry, roll until 3-5mm-thick. Use a 7cm round cutter to cut out 24 lids, rest in fridge until ready to assemble. Divide cooled fruit mixture among pastry cases.

1.

Whisk egg yolk and milk in a small bowl. Brush on the edges of the pastry bases before placing the lids on top of pies, pressing to seal well.

2.

Brush the tops of the pastry with egg wash. Cut a small (2cm) cross in the top of each pie to allow steam from the filling to escape, place back in the fridge for 5 minutes to let the pastry rest before baking. Bake for 20-30 minutes or until golden and pastry is cooked. Cool slightly in pans, before transferring to a wire rack to cool.

3.

Just before serving, lightly dust with icing sugar.