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Fruit mince tarts

Womans~Day
Cooking time
More than 1 hour
Serves
10 or more
Type
Cake
Fruit mince tarts

Ingredients

  • 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 eggwhite
  • 1 tablespoon sugar
  • icing sugar, marzipan shapes, to decorate
  • Fruit mince
  • 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

Preparation 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. Fruit minceIn 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 eggwhite. Top with small pastry rounds.

  6. 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.

  7. Bake for 20-25 minutes, until golden. Cool. Store in airtight containers. Decorate with icing sugar or coloured marzipan shapes.


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