Fruit mince tarts Recipe
Ingredients
225g plain flour
75g (1/2 cup) self-raising flour
1/3 cup icing sugar, plus extra to dust
150g unsalted butter, chilled
1 egg yolk
410g jar fruit mince
Fruit mince tarts Recipe
Special
Method
Step 1
Place flours and icing sugar in the bowl of a food processor with a pinch of salt. Cut butter into cubes, add to the bowl and process until the mixture resembles fine breadcrumbs. Add egg yolk and two tablespoons cold water and process until the mixture comes together to form a smooth ball (you may need to add a little more water but do it 1/2 tablespoon at a time). Wrap pastry in plastic wrap and refrigerate for 30 minutes.
Step 2
Preheat the oven to 180°C and grease a 24-hole patty pan.
Step 3
Roll out the pastry on a lightly floured surface and use a 7cm round pastry cutter to cut out circles from the pastry. Carefully press the circles into the base of the pans. Fill each with the fruit mince. Use a 5-6cm cutter to cut lids from the pastry.
Step 4
Brush the underside with water and press onto the base, making sure that the edges are firmly sealed. Use a fork to mark four little holes on the top of each lid to allow steam to escape. Bake tarts for 20-25 minutes until the pastry is cooked through and light golden in colour.
Step 5
Allow to cool slightly, then transfer to a wire rack to cool completely. Dust with icing sugar before packaging.
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