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Recipe

Fruit mince tarts

Mar 29, 2012 1:00pm
  • 1 hr preparation
  • 25 mins cooking
  • Makes 16 Item
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Ingredients

Fruit mince tarts
  • 2 cup plain flour
  • 2 tablespoon custard powder
  • 1/3 cup sugar
  • 185 gram chopped chilled butter
  • 1 egg-yolk
  • 1 tablespoon chilled water
  • 1 egg-white
  • 1汤匙糖
  • icing sugar, for dusting
  • brandy butter or cream, to serve
Fruit mince
  • 1/4 cup glace apricots, finely chopped
  • 1/4 cup glace orange, finely chopped
  • 2 tablespoon brandy
  • finely grated zest orange
  • finely grated zest lemon

Method

Fruit mince tarts
  • 1
    Preheat oven to moderate, 180°C. Lightly grease 2x12-hole deep patty pans or fluted tart pans.
  • 2
    Sift flour and custard powder together into a large bowl. Stir in sugar. Rub in butter using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill 30 minutes.
  • 3
    Meanwhile to make fruit mince, in a large bowl, combine all ingredients. Set aside.
  • 4
    Roll pastry out between 2 sheets of baking paper until 3mm thick. Using a 75cm cutter, cut 16 rounds from pastry. Ease rounds into holes. Using a 5.5cm cutter, cut 16 rounds from remaining pastry.
  • 5
    Spoon 1 tablespoon fruit mince mixture into each recess, brushing edges with a little egg-white. Top with smaller pastry rounds, pressing edges to seal.
  • 6
    刷与剩余egg-w上衣hite. Using a small sharp knife, cut slits in top of each pie to allow steam to escape. Sprinkle with sugar.
  • 7
    Bake 20-25 minutes, until golden. Cool. Store in airtight containers. Dust with icing sugar and serve with brandy butter or cream.

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