Wednesday, November 25, 2009

FRUIT MINCE TARTS



The last few years I have bought gluten free fruit mince tarts from a variety of suppliers – and they've all been pretty ordinary. Now that there is the ready-made sweet shortcrust pastry available from The Pastry Pantry, I thought I would attempt making my own, yum!

INGREDIENTS
2-3 sheets of The Pastry Pantry sweet shortcrust pastry
1/2C grated apple (I used Granny Smith)
1/4C currants
1/4C slivered almonds
1/4C chopped, pitted dates
1/4C Craisins (dried cranberries)
1/4C mixed peel
1/4C glacé cherries
1tbs brandy
1
tbs rum
1
tbs marmalade
2
tbs brown sugar
1/2tsp cinnamon
1/2tsp nutmeg
25g finely chopped butter
icing sugar to dust

*Note: you can use any dried fruits that you want, so add what you like, take out what you don't – as long as the final quantity of fruit is the same.

METHOD
1. Place all of the ingredients, except the pastry, into a bowl. Mix thoroughly and leave to sit for 1 hour. If you have time you can leave the mix to sit for 2 days, occasionally stirring.
2. Following the instructions on the pastry packet, thaw the pastry sheets.
3. Preheat oven to 160ºC.
4. Using a circular cookie/pastry cutter, cut out circles in the pastry and place into patty tins. You could also use mini muffin tins for smaller tarts.
5. Put fruit mix in food processor, and pulse a few times until you get the consistency you like in your fruit mince tarts.
6. Spoon the fruit mixture into the pastry, filling to the brim. Decorate the top of the tarts with a piece of pastry cut into whatever shape you desire.
7. Pop them in the oven for 25 minutes, or until pastry is lightly golden.
8. Cool on a wire rack, and dust with icing sugar before serving.

Makes about 15 tarts, depending on their size.

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