Fruit mince tarts

Fruit mince tarts

Serving size: Serves 10 or more
Cuisine type: Traditional
Cooking time: More than 1 hour
Favourite flavours: Cakes/baking
Cooking method: bake

Fruit mince tarts

2 cups (300g) plain flour
2 tablespoons custard powder
1/3 cup (75g) caster sugar
185g cold butter, chopped
1 egg, separated
2 tablespoons cold water, approximately
1 tablespoon white sugar (to sprinkle over the top of the tarts before baking)
Fruit mince filling
475g jar fruit mince
1/4 teaspoon ground cinnamon
1/2 small (65g) apple, peeled, grated coarsely
1 1/2 tablespoons lemon juice
1/4 cup (35g) finely chopped glace peaches
1/4 cup (35g) finely chopped glace apricots
1/4 cup (40g) blanched almonds, toasted, chopped finely

Grease two 12-hole deep patty pan trays. Process flour, custard powder,

caster sugar and butter until combined. Add egg yolk and enough water to make

ingredients just come together.

Knead dough on lightly floured surface until

smooth. Cover in plastic wrap; refrigerate 30 minutes. Roll two-thirds of the

dough between sheets of baking paper or on lightly floured surface until 3mm


Cut 24 x 7.5cm rounds from pastry. Re-roll pastry scraps if necessary to

make 24 rounds. Press rounds into greased trays, reserve the pastry scraps.

Cover, refrigerate pastry while preparing the filling. Combine fruit mince

filling ingredients in a medium bowl.

Preheat the oven to moderately hot (200 deg C /180 deg C fan-forced). Spoon 1 heaped teaspoon of fruit mince into each

pastry case. Roll reserved pastry until 3mm thick. Cut out 4.5cm stars with a

cutter. Place pastry stars in centre of tarts; brush with lightly beaten egg

white, sprinkle with white sugar. Bake for about 20 minutes or until browned


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