- Cook:
- 20 min
- Serves:
- 24
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 Queen Natural Brandy Essence
- 1/4 cup (60g) glace peaches, chopped finely
- 1/4 cup (60g) glace apricots, chopped finely
- 1 tsp Queen Natural Orange Extract
- 2 tsp Queen Natural Lemon Extract
- 1 large egg white, beaten lightly
- 1 tablespoon sugar
Method - Pastry
-
Step 1
Grease two 12-hole deep patty pan trays.
-
Step 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.
-
Step 3
Knead pastry on a lightly floured surface until smooth, wrap in plastic; refrigerate for 30 minutes.
-
Step 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
-
Step 1
Combine the fruit mince, brandy, glacé fruits and essences in a bowl.
-
Step 2
Preheat oven to 180C (fan forced).
-
Step 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.
-
Step 4
Bake for about 20 minutes or until browned.
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