Ingredients
Pastry
-
2 cups (300g) plain flour
-
2 tablespoons custard powder
-
1/3 cup (75g) caster sugar
-
185g cold butter, chopped
-
1 large egg yolk
-
2 tablespoons cold water, approximately
Filling
-
475g jar fruit mince
-
2 tsp Natural Brandy Essence (can be substituted with actual brandy OR vanilla extract depending on preference)
-
1/4 cup (60g) glace peaches, chopped finely
-
1/4 cup (60g) glace apricots, chopped finely
-
1 teaspoon fresh orange zest (from about half an orange)
-
2 tsp Queen Natural Lemon Extract
-
1 large egg white, beaten lightly
-
1 tablespoon sugar
Method - Pastry
-
1
Grease two 12-hole deep patty pan trays.
-
2
Process the flour, custard powder, caster sugar and butter until crumbly. Add the egg yolk and just enough water to make ingredients cling together.
-
3
Knead pastry on a lightly floured surface until smooth, wrap in plastic; refrigerate for 30 minutes.
-
4
Roll two-thirds of the pastry between sheets of baking paper until 3mm thick. Cut 24 x 7.5cm rounds from pastry, re-rolling as necessary to make 24 rounds. Place rounds into greased trays, reserve the pastry scraps. Refrigerate while preparing the filling.
Method - Filling
-
1
Combine the fruit mince, essences and extracts, glacé fruits and zest in a bowl.
-
2
Preheat oven to 180C (fan forced).
-
3
Spoon 1 heaped teaspoon of fruit mince into pastry cases. Roll remaining pastry on a floured surface until 3mm thick. Using 4.5cm Christmas-tree and star cutters, cut out 12 trees and 12 stars. Place pastry shapes in centre of tarts. Brush pastry with egg white, sprinkle with sugar.
-
4
Bake for about 20 minutes or until browned.
Comments & Reviews