Fruit Mince Tarts

Serves 24

  • Fruit Mince
    2 cups mixed dried fruit
    1/3 cup blanched almonds, chopped
    ¼ cup Bundaberg Golden Syrup
    finely grated rind of 1 orange
    2 teaspoons mixed spice
    1/3 cup brandy

    Pastry
    2½ cups plain flour
    ½ cup Bundaberg Caster Sugar
    175g chilled butter, diced
    1 egg yolk and ¼ cup water, lightly beaten
    Bundaberg Pure Icing Sugar, to serve

1. Place dried fruit in a food processor and process until coarsely chopped. Add almonds and process until combined. Place into a medium bowl. Add golden syrup, orange rind, spice and brandy and stir to combine. Cover and store in a cool, dark place for 2 days, stirring occasionally.
2. Preheat oven to 180ºC. Grease two 12 hole patty pans.

3. Make pastry:  place flour and caster sugar into a food processor; process until combined. Add butter and process until crumbly. Add egg yolk mixture and process until a ball forms, adding a little more water if necessary. Knead lightly on a floured board. Wrap and refrigerate 30 minutes.

4. Roll out pastry on a floured board (also coat rolling pin with flour) to about 3mm thick. Use a 7.5cm diameter fluted cutter to cut out 24 circles. Line prepared pans with pastry rounds (use a butter knife dipped in flour to help lift pastry). Reserve pastry scraps.

5. Fill pastry cases with fruit mince.

6. Gather pastry scraps together. Roll out to 3mm thickness. Use a star cutter to cut 24 stars. Top each tart with a star.

7. Bake for 15 minutes or until lightly golden. Cool and store in an airtight container for up to 1 week. Dust with icing sugar before serving.

Tip: if you have only one 12-hole patty  pan, you can bake the pies in two batches.