Fresh Fruit Mince Tarts Recipe

Fresh Fruit Mince Tarts Recipes

Ingredients :

2 cups plain flour

150g butter, chilled and chopped

3/4 cup ground hazelnuts

2 tbsp caster sugar

1-2 tbsp iced water

icing sugar, dusting

Filling

3/4 cup blueberries

1 cup peeled, finely chopped apple

1/2 cup raisins, chopped

1/2 cup currants

1/2 cup sultanas

1/4 cup slivered almonds toasted

1/4 cup caster sugar

2 tbsp mixed peel

1/2 cup brandy

1 tsp grated lemon rind

1/2 tsp mixed spice

1/2 tsp ground ginger

Method :

Sift the flour into a large mixing bowl and rub the butter in with fingertips until the mixture resembles fine  breadcrumbs. Stir the nuts and sugar, make a well and mix in the iced water with a flat-bladed knife until the mixture comes together in beads. Gather together and turn out onto a lightly floured surface. Press into a ball and flatten slightly into a dish shape. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350F Gas 4, roll the dough between baking paper and sheets to 3mm thick. Cut 24 rounds and line 2 deep by using a 7cm round pastry cutter. Line each pastry case with baking paper and fill with baking beads. Bake cases for 10 minutes, remove the paper and beads and bake another 10 minutes. Press pastry scraps together and roll to 3mm thick. Using a 4.5cm star, bell or holly-shaped cutter, cut 24 shapes from the pastry for the tart lids.

For filling, place blueberries, apple, raisins, currants, sultanas, almonds, sugar, peel, brandy, rind, mixed spice and ground ginger in a large saucepan and simmer, stir, 6-11 minutes, till mixture is thick and pulpy. Divide the fruit among the pastry cases, top each with a pastry lid. Bake for 18 minutes, or till lids are golden. Leave in tins for 5 minutes before transferring to a wire rack to cool. Dust with sifted icing sugar, ready to serve.

Makes 25

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