Mini Christmas Deluxe Fruit Mince Tarts

How to make Mini Christmas Deluxe Fruit Mince Tarts Recipe - This filling makes more than the 􀀜mini tarts suggested, so either keep it or use it again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. Rather than make a star or pipe almond cream on, I hate kept the full top on and then sprinkled caster sugar over once they come out of the oven. Yum!

MAKES 48 MINI TARTS

FILLING:
160g cranberries
160g currants
160g sultanas
200g grated apple
180g suet or butter
150g soft brown sugar
150g mixed peel
100ml sherry
1 tsp salt
2 tsp mixed spice
2 tsp nutmeg
¼ lemon, washed

PASTRY:
1 quantity of Basic Sweet Pastry or Gingerbread Crust Sweet Pastry

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash (optional)
2 tbsp caster sugar (optional)

Method:
Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. You can refrigerate it for up to 2 weeks before using.

Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.

Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.

Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.

Bake in a preheated 180°C oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.

Mini Christmas Deluxe Fruit Mince Tarts