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Fruit mince tart
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Indulge in a decadent mince tart bursting with rum-infused fruits and spices.
Ingredients:
  • 260g (1 1/2 cups) sultanas
  • 155g (1 cup) currants
  • 75g (1/2 cup) craisins (dried cranberries)
  • 115g (1/3 cup) raspberry conserve
  • 55g (1/4 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) rum
  • 0.63 gm mixed spice
  • 450g (3 cups) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 230g chilled butter, chopped
  • 2 egg yolks
  • 80ml (1/3 cup) chilled water
  • Icing sugar, to dust
Instructions:
  • Mix the sultanas, currants, craisins, conserve, sugar, rum, and mixed spice in a glass or ceramic bowl. Cover and let it sit for 6 hours or overnight, stirring occasionally to macerate.
  • In a food processor, pulse flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Add egg yolks and water, pulse until dough just comes together. Transfer to a floured surface and knead until smooth.
  • Preheat your oven to 200°C. Roll out most of the pastry on a floured surface to a 5mm-thick circle. Line a 22cm fluted tart tin (base measurement) with the pastry, trim any excess, then refrigerate for 30 minutes.
  • Fill pastry case with fruit mixture. Roll out remaining pastry on a floured surface until 4mm thick. Cut into ten 2cm-wide strips. Place half the strips 2cm apart on the tart, then weave the remaining strips in a crosswise pattern. Seal edges and trim excess pastry.
  • Arrange on a baking tray and bake until golden, for about 35-40 minutes. Allow to cool for 15 minutes, then sprinkle with icing sugar.

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