Mums Decadent Fruit Mince Tarts
Indulge in these Mums Decadent Fruit Mince Tarts, a classic festive treat filled with rich, spiced fruit mince encased in buttery pastry.
Ingredients:
For the Fruit Mince Filling:
1 cup raisins, chopped
cup packed golden brown sugar
cup sultanas
cup mixed candied citrus peel
cup currants
cup chopped almonds
1 Granny Smith apple, peeled, cored, and finely grated
50g unsalted butter, melted
2 tbsp brandy
1 tsp finely grated lemon zest
2 tsp fresh lemon juice
1 tsp finely grated orange zest
1 tsp ground cinnamon
tsp freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
For the Pastry:
3 cups plain flour
1 cup icing sugar
1 tsp salt
225g chilled unsalted butter, cubed
cup iced water, plus extra if needed
For Assembly:
1 large egg
1 tbsp fresh cream 35% fat
Icing sugar, to dust
Directions:
Prepare the Fruit Mince Filling:
In a large bowl, combine all the filling ingredients: chopped raisins, brown sugar, sultanas, mixed peel, currants, almonds, grated apple, melted butter, brandy, lemon zest, lemon juice, orange zest, cinnamon, nutmeg, cloves, and salt.
Mix well, cover, and set aside for at least 30 minutes to allow the flavors to develop.
Make the Pastry:
In a food processor, blend the plain flour, icing sugar, and salt.
Add the chilled butter and pulse until the mixture resembles pea-sized crumbs.
Gradually add the iced water, pulsing until the dough just comes together. If the dough is too dry, add more water by the teaspoon.
Divide the dough into three equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.
Preheat the Oven:
Position a rack in the lower third of the oven and preheat to 200C 180C fan-forced.
Lightly grease two 12-hole shallow tart pans.
Roll Out the Pastry:
On a lightly floured surface, roll out one dough disc to a 3mm thickness.
Using a 7cm round cutter, cut out 12 rounds and line each tart pan hole with the pastry.
Repeat with the second dough disc.
Fill the Tarts:
Divide the fruit mince filling evenly among the pastry cases.
Create Decorative Tops:
Roll out the remaining dough disc slightly thinner than before.
Cut out stars, Christmas trees, or other desired shapes to place on top of the filling.
In a small bowl, whisk together the egg and cream, then lightly brush over the pastry tops.
Bake:
Bake the tarts for 15 to 20 minutes, or until the crusts are golden.
Transfer the pans to a wire rack to cool for 5 minutes.
Carefully remove the tarts from the pans and cool completely on the rack.
Dust with icing sugar before serving.
Tips:
Make-Ahead: The fruit mince filling can be prepared up to 3 months in advance and stored, covered, in the refrigerator.
Storage: Store the baked tarts in an airtight container at room temperature for up to 5 days.
Nutritional Information:
Prep Time: 2 hours 30 minutes Cooking Time: 25 minutes Total Time: 2 hours 55 minutes
Servings: Makes 24 tarts
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