Fruit-mince tarts

Preparation Time 25 minutes
Cooking Time 35 minutes
Makes 24

Ingredients
* 300g (2 cups) plain flour
* 40g (1/3 cup) almond meal
* 60g (1/3 cup) icing sugar mixture
* 200g chilled butter, cubed
* 1 egg yolk
* 1 tbs cold water
* Plain flour, to dust
* Icing sugar, to dust
Filling
* 555g (3 cups) dried mixed fruit
* 80ml (1/3 cup) brandy
* 80ml (1/3 cup) golden syrup
* 80ml (1/3 cup) light corn syrup
* 1 tsp mixed spice
* Pinch of ground cloves


Method
1. Place the flour, almond meal and icing sugar in the bowl of a food processor and process until combined. Add the butter and process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
2. To make the filling, place the dried fruit, brandy, golden syrup, corn syrup, mixed spice and cloves in a saucepan over low heat and stir until combined. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring, for 10 minutes or until mixture thickens. Remove from heat.
3. Preheat oven to 190°C. Use a rolling pin dusted with flour to roll out pastry until 3mm thick. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tbs) capacity non-stick patty pans with discs.
4. Roll out leftover pastry until 3mm thick. Use a 4cm-diameter star-shaped cutter to cut 12 stars from pastry. Use a 4cm-diameter heart-shaped cutter to cut 12 hearts from remaining pastry. Spoon filling among pastry cases. Top with a star or heart. Bake in oven for 20 minutes or until golden. Remove from oven and set aside in pans for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

Notes & tips
* You will need 2 x 12-hole 40ml (2-tbs) capacity non-stick patty pans, a rolling pin and a variety of pastry cutters for this recipe. These fruit-mince tarts can be made up to 3 days ahead. Store in an airtight container out of direct sunlight.

Source
Australian Good Taste - Page 116
Recipe by Amanda Kelly