Fruit Mince Tarts

Spread a little Christmas cheer with our delicious Fruit Mince Tarts. Both festive and tasty, you’ll have trouble stopping at one!

Ingredients

• • canola oil spray

• • 1 1/2 cups dried mixed fruit

• • 1/2 cup dried figs

• • 1 pear, peeled and finely chopped

• • 2 tablespoons plain, unsalted pecan nuts, chopped

• • 1 teaspoon grated orange rind

• • 1 teaspoon grated lemon rind

• • 1 teaspoon ground cinnamon

• • 2 tablespoons rum

Pastry

• • 2 cups plain flour

• • 1 cup almond meal

• • 2 tablespoon icing sugar (plus a tablespoon extra for dusting)

• • 60g margarine spread

• • 1 egg, plus a beaten egg white

• • 1/3 cup iced water

Method

Preheat the oven to 180°C and lightly spray 12 x 1/2 cup capacity muffin tins with oil.

Mix the dried fruit, figs, pear, pecan nuts, orange and lemon rinds, ground cinnamon and rum in a bowl and allow to soak while you make the pastry.

To make the pastry, place the flour, almond meal, icing sugar, margarine and egg in a food processor, and mix until it’s the consistency of fine breadcrumbs. Keep the food processor on a low speed, add the iced water and process until the mixture comes together to form a ball.

Transfer the pastry on to a lightly floured surface and knead for a few minutes. Roll the pastry out until it is 3mm thick. Cut 12 x 8cm rounds from the pastry, and 12 star shapes using a star-shaped biscuit cutter.

Line the bases of the muffin tins with the pastry circles and spoon a tablespoon of the fruit mince mixture into each pastry case. Place a pastry star on top and brush each tart with the beaten egg white.

Bake in the preheated oven for approximately 30 minutes or until golden and cooked.

Allow the tarts to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. When cold, dust with a little extra icing sugar and serve.

Do you traditionally make mince tarts? What about Christmas pudding? Or do you have another Christmas favourite?

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