Preheat oven
to moderately hot 210C. Brush shallow patty tins with melted butter or
oil. Sift plain and self raising flours into mixing bowl, add chopped
butter and lemon rind. Using fingertips, rub butter into flour until
mixture is a fine, crumbly texture. Add almost all the water, mix to a
soft dough, adding more water if necessary. Turn onto lightly floured
surface, knead 1 minute or until smooth. Remove one third pastry, cover
with plastic wrap, place in freezer. Cover remaining pastry with plastic
wrap, refrigerate for 10 minutes.
Roll large
portion of pastry out thinly. Cut into circles using a fluted 7cm round
cutter, press circles into prepared tins. Gather pastry scraps together,
roll out and cut into circles, as before. Add any leftover scraps to
pastry in freezer.
To make
filling: Grate apple coarsely, drain on absorbent paper. Combine apple
and fruit mince. Place tablespoons of mixture into pastry cases.
Coarsely grated frozen pastry, sprinkle over tarts. Sprinkle with sugar.
Bake for 15 minutes or until lightly browned, cool on racks.
Note - Store
tarts in an airtight container for up to 2 weeks. Tarts can be frozen
for up to 3 months.
Hint - Grated
frozen pastry sprinkled with sugar makes a crisp topping for any sweet
pie.