Name: Fruit mince tarts
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cup plain flour; 2 tablespons custard powder; 1/2 cup sugar; 185 gram cold butter, chopped; 1 egg yolk; 1 tables spoons cold water; 1 egg white, lightly whisked; 1 tablespoon sugar; icing sugar, brandy butter, to serve; Fruit mince; 475 gram jar fruit mince; 1/4 cup glace orange, finely chopped; 1/4 cup glace apricots, finely chopped; 2 tablespoon brandy; 1 orange, finely grated zest; 1 lemon, finely grated zest

Ingredients

2 cup plain flour

2 tablespons custard powder

1/2 cup sugar

185 gram cold butter, chopped

1 egg yolk

1 tables spoons cold water

1 egg white, lightly whisked

1 tablespoon sugar

icing sugar, brandy butter, to serve

Fruit mince

475 gram jar fruit mince

1/4 cup glace orange, finely chopped

1/4 cup glace apricots, finely chopped

2 tablespoon brandy

1 orange, finely grated zest

1 lemon, finely grated zest

Method

Fruit mince tarts

1.Preheat oven to moderate, 180°C. Grease 2X12-hole deep Patty pans or fluted tart pans. Sift flour and custard powder into abowl. Stir in sugar. Using fingertips, rub in butter. Add egg yolk and water to make a pliable dough. Knead lightly. Wrap in plastic wrap and chill for 30 minutes.

2.Roll pastry between 2 sheets of baking paper until 3mthick. Using a 7.5cm cutter, cut 16 pastry rounds. Ease the rounds into prepared pans. Using a 5cm cutter, cut 16 stars or rounds from remaining pastry.

3.Spoon 1 tablespoon fruit mince into each pastry, brushing edges with a little egg white. Top with stars or rounds. Press gently around edges of pastry to seal. Brush tops with remaining egg white. Make two small slits in each tart and sprinkle with sugar.

4.Bake for 20-25 minutes until pastry is golden. Allow to cool. Dust with icing sugar to serve. Accompany with brandy butter (see tip).These tarts can be stored in an airtight container for up to 1 week.

Fruit Mince

5.In a bowl combine all ingredients. Set aside.

Make fruit mince a week or so ahead of time. Store in a sealed of time. Store in a sealed jar. Turn the jar over from time to time. Make brandy butter by creaming 200g of softened butter with « cup icing sugar and ¬ cup brandy. If preferred, completely cover tarts by pressing edges together to seal. Make small slits for air vents.
Note

Women's Weekly Food