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Fruit mince tart
Fruit mince tart
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Prep Time:
90 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Prepare this decadent buttery fruit mince tart ahead for optimal flavor development.
Ingredients:
  • 480g mixed dried fruit
  • 1 Granny Smith apple, peeled, cored, coarsely grated
  • 125ml brandy
  • 55g brown sugar
  • 85g marmalade
  • 2.50 gm mixed spice
  • Coles Brand vanilla ice cream, or salted caramel ice cream, or brandy custard, to serve
  • 150g plain flour
  • 60g almond meal
  • 55g icing sugar mixture
  • 125g chilled butter, coarsely chopped
  • 1 free range egg yolk
Instructions:
  • In a large bowl, mix together the dried fruit, apple, brandy or orange juice, sugar, marmalade, and mixed spice. Chill in the fridge, stirring occasionally, for 1-2 days.
  • For the pastry, combine flour, almond meal, icing sugar, and butter in a food processor. Pulse until it looks like fine breadcrumbs. Add the egg yolk and pulse until the dough just comes together. Transfer to a floured surface, gently knead until smooth. Wrap in plastic wrap and chill in the fridge for 30 mins.
  • Set aside a quarter of the dough. Roll out the rest on a lightly floured surface into a 3mm-thick rectangle. Line an 11cm x 30cm rectangular fluted tart pan with removable base with the pastry, trim the edges, and refrigerate for 30 minutes.
  • Preheat oven to 200C. Place pastry case on a baking tray, line with baking paper, and fill with pastry weights or rice. Bake for 10 mins, then remove paper and weights. Continue baking until light golden, about 10 more mins.
  • Preheat the oven to 180C. Fill the tart with the fruit mince and spread evenly. Roll out the reserved pastry on a floured surface and cut out star shapes using a cookie cutter. Arrange the pastry stars on top of the mince. Bake for an additional 15 minutes, or until the pastry stars are lightly golden brown.
  • Enjoy the tart warm or at room temperature alongside ice-cream or brandy custard.

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