This is the best recipe for everyone’s Christmas favourite – the mince tart. Grab your apron, a glass of bubbly, get Bing Crosby crooning in the background and get cooking.
1 tspn baking powder
1/2 cup sultanas
1/2 cup chopped raisins
1/2 cup chopped dates
1/2 cup currants
1/4 cup chopped prunes
1/4 cup chopped cherries (glacé )
1/4 cup chopped mixed peel
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1/4 cup brown sugar
1/2 cup sherry (sweet)
1/2 teaspoon grated lemon rind
1/4 cup lemon juice
1 small apple peeled and grated
Cream butter and sugar. Add egg. Beat well. Mix in sifted dry ingredients.
Knead well. Wrap in plastic and leave in fridge for one hour.
Bring all ingredients to the boil. Simmer uncovered for 5 minutes or until most of the liquid has evaporated. Cool.
Roll out pastry on floured board. Cut into rounds. Place into patty pans, fill with cooled filling. Decorate with preferred top, either enclose in pastry or cut out Christmas emblem star/holly leaf or lattice from pastry. Bake at 150°C for 10 minutes or until pale golden. Cool. Dust with icing sugar to serve.