Name: Fruit mince tarts
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cup plain flour; 2 tablespoon custard powder; 1/3 cup sugar; 185 gram cold butter, chopped; 1 egg yolk; 1 tablespoon cold water; 1 egg white; 1 tablespoon sugar; icing sugar, to dust; marzipan shapes, to decorate; 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 rind; 1 lemon, finely grated rind

Ingredients

2 cup plain flour

2 tablespoon custard powder

1/3 cup sugar

185 gram cold butter, chopped

1 egg yolk

1 tablespoon cold water

1 egg white

1 tablespoon sugar

icing sugar, to dust

marzipan shapes, to decorate

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 rind

1 lemon, finely grated rind

Method

1.Preheat oven to moderate, 180°C. Grease 16 holes of 2 x 12-hole deep patty-pan trays.

2.Sift flour and custard powder together into large bowl. Stir in sugar. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make firm but pliable dough. Knead lightly. Wrap in plastic wrap, chill 30 minutes.

3.To make fruit mince: In a large bowl combine all ingredients. Set aside.

4.Roll pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm cutter, cut 16 rounds from pastry. Ease rounds into prepared holes. Using a 5.5cm cutter, cut 16 rounds from remaining pastry.

5.Spoon 1 tablespoon fruit mince into each hole, brush edges with egg white. Top with small pastry rounds.

6.Press gently around the edges to seal. Brush tops with remaining egg white. Using sharp knife, make two small slits for air holes in the top of each pie. Sprinkle with sugar.

7.Bake 20-25 minutes, until golden. Cool. Decorate with icing sugar or coloured marzipan shapes.