Name: Fruit mince tarts with brandy butter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: Fruit mince tarts; 2 cup plain flour; 2 tablespoon custard powder; 1/3 cup cold butter, chopped; 185 gram sugar; 1 egg, separated; 2 tablespoon cold water; icing sugar, to dust; brandy butter, to serve; Fruit mince; 475 gram jar fruit mince; 2 tablespoon dark spiced rum or brandy; 1/4 cup glace apricots, finely chopped; 1 orange, grated zest; Brandy butter; 200 gram butter, softened; 1/2 cup icing sugar; 1/4 cup brandy

Fruit mince tarts with brandy butter

Traditionally served at Christmas time, these divine baked tarts made with a rich, fruity filling and a golden, crumbly pastry are brilliant enjoyed with a glass of milk or pot of tea.

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Makes 16 Item

Prep

Cook

25M

Total

1H 25M

Ingredients

Fruit mince tarts

2 cup plain flour

2 tablespoon custard powder

1/3 cup cold butter, chopped

185 gram sugar

1 egg, separated

2 tablespoon cold water

icing sugar, to dust

brandy butter, to serve

Fruit mince

475 gram jar fruit mince

2 tablespoon dark spiced rum or brandy

1/4 cup glace apricots, finely chopped

1 orange, grated zest

Brandy butter

200 gram butter, softened

1/2 cup icing sugar

1/4 cup brandy

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease 16 recesses of two 12-hole deep patty pans.

2.Sift flour and custard powder into a large bowl. Stir in sugar. Add butter. Rub in using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 minutes.

3.To make mince: in a bowl, combine all ingredients. Set aside, leaving overnight if possible.

4.Roll pastry between two sheets baking paper, until 3mm thick. Using a 8cm cutter, cut 16 rounds from pastry. Press rounds into patty pan recesses.

5.Spoon 1 tablespoon fruit mince into each pastry case. Using small Christmas-shaped cutters, cut 16 shapes from remaining pastry. Top each tart with a shape. Brush with whisked egg white.

6.Bake 20-25 minutes, until golden brown. Rest in pan 5 minutes. Transfer to a wire rack to cool.

7.To make brandy butter: Beat butter and sugar in a medium bowl. Beat in brandy. Serve tarts warm or cold with brandy butter. Dust with icing sugar, to serve.

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