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Christmas | Mince Tart Recipe
SERVES: PREP: COOK: PRINT CONVERSIONS
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I just whipped up 4 dozen of these babies for gifts and just general piggishness. You can cheat and use bought fruit mince and add some grated apple, but if you make my special concoction you won’t look back. It’s as easy as pie!

Fruit Mince Tarts
Makes approx. 4 dozen
Filling (keeps well in the fridge so you don’t have to make all your pies at once)

230g currants
230g sultanas
Juice and zest of 1 lemon
140g butter (grated)
175g brown sugar
1 small pinch of salt
1/2 tsp mixed spice
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
175g granny smith apple, grated (I keep the skin on but you can remove it if you prefer)
100g good quality dark chocolate (grated or chopped finely)
75ml brandy
  1. Mix together the fruit and lemon zest. Add the butter, sugar, salt & spices, then stir in the lemon juice. Finally, carefully mix in the apple, brandy and chocolate.
  2. If you’ve got time to let this mixture macerate, do so because the longer you leave it soak (overnight is best) the tastier it will be.
Pastry

500g unsalted butter
250g icing sugar
2 eggs
750g plain flour
1 pinch of salt
  1. In a food processor lightly cream the butter & the sugar. Add the eggs, one at a time and continue creaming until completely mixed. Add the flour and salt and pulse until the dough comes together. The dough should still be quite sticky. Wrap in plastic wrap and chill for at least 1/2 an hour.
To assemble

  1. Preheat oven to 180C.
  2. Knead the dough until soft on a well floured bench. Roll out and cut out discs fit the tin you are using.
  3. Line the greased tins ( I use olive oil spray) and line each hole with a pastry disc. Fill with a little fruit mince. Brush the edges of the pastry with a little milk and place a smaller disc of pastry on top.
  4. Bake for 10 minutes or until lightly golden. Cool on a rack and store in an airtight container.
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