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Mums' decadent fruit mince tarts
Mums' decadent fruit mince tarts
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Prep Time:
150 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Delicious Christmas fruit pie recipe by Curtis Stone sure to impress and make everyone think it's homemade!
Ingredients:
  • 1 large egg
  • 20.20 gm fresh cream (35% fat)
  • Icing sugar, to dust
  • 250.00 ml raisins, chopped
  • 118.80 gm golden brown sugar, packed
  • 85.00 gm sultanas
  • 82.50 ml mixed peel (mixed candied citrus peel)
  • 62.50 ml currants
  • 62.50 ml almonds, chopped
  • 1 Granny Smith apple, peeled, cored, finely grated
  • 50g unsalted butter, melted
  • 40.00 ml brandy
  • 1 tsp fine lemon zest
  • 10.60 gm fresh lemon juice
  • 1 tsp finely grated orange zest
  • 2.50 gm ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 750.00 ml plain flour
  • 150.00 gm icing sugar
  • 3.60 gm salt
  • 225g chilled unsalted butter, cubed
  • 62.50 gm water, iced, plus extra
Instructions:
  • Combine all filling ingredients in a large bowl. Cover and let sit for at least 30 minutes to enhance flavors. The filling yields 24 tablespoons or 1 1/2 cups (480g).
  • Next, using a food processor, combine flour, icing sugar, and salt until mixed. Add butter and pulse until pea-size butter bits form. Pulse in 1/4 cup of water until mixture clumps. Add more water if needed. Divide dough into 3 pieces, flatten into discs, wrap in plastic, and chill for 30 minutes or freeze for up to 1 week.
  • Preheat your oven to 200C (180C fan forced) with a rack in the lower third. Lightly oil two 12-hole shallow tart pans.
  • Roll out 1 dough disc on a floured surface until it's 3mm thick. Cut out 12 rounds using a 7cm cutter, slightly larger than the tin holes. Place each round in a tin hole. Repeat with the second dough disc.
  • Evenly distribute the fruit mince into the pastry cases.
  • Roll out the pastry slightly thinner than before and cut out desired shapes like stars or Christmas trees. Whisk together the egg and cream in a small bowl, then lightly brush over the pastry tops.
  • Bake for 15 to 20 minutes until the crusts turn golden. Cool the tins on a rack for 5 minutes, then gently remove the tarts and let them cool. Dust with icing sugar before serving.

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