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Fruit mince tarts
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2 cups plain flour
2 tablespoons custard powder
1/3 cup sugar
185g cold butter, chopped
1 egg yolk
1-2 tablespoons cold water
1 tablespoon sugar
icing sugar, marzipan shapes, to decorate
475g jar fruit mince
¼ cup glacé orange, finely chopped
¼ cup glacé apricots, finely chopped
2 tablespoons brandy
rind of 1 orange, finely grated
rind of 1 lemon, finely grated
Preheat oven to moderate, 180°C. Grease 16 holes of 2 x 12-hole deep patty-pan trays.
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.
In a large bowl combine all ingredients. Set aside.
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.
Spoon 1 tablespoon fruit mince into each hole, brush edges with eggwhite. Top with small pastry rounds.
Press gently around the edges to seal. Brush tops with remaining eggwhite. Using sharp knife, make two small slits for air holes in the top of each pie. Sprinkle with sugar.
Bake for 20-25 minutes, until golden. Cool. Store in airtight containers. Decorate with icing sugar or coloured marzipan shapes.
To develop the flavour, it's a good idea to make the fruit mince a few weeks in advance — making sure you turn the mixture regularly.
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