Ingredients
300g fruit mince
60g flaked almond
3 granny smith apples
80ml Verjuice
200g seedless raisins
200g dried apricots
100g dried figs
200g sultanas
250g currants
150g dried cumquat slices
100g mixed peel
200g brown sugar
2 tspn honey
2 tspn mixed spice
1 tspn nutmeg Freshly Grated
150ml brandy
175g unsalted butter
Pastry
175g unsalted butter Chilled
225g unbleached plain flour
75g self raising flour
55g icing sugar
59g free range eggs
2 tbspn iced water
300g fruit mince
60g flaked almond
3 granny smith apples
80ml Verjuice
200g seedless raisins
200g dried apricots
100g dried figs
200g sultanas
250g currants
150g dried cumquat slices
100g mixed peel
200g brown sugar
2 tspn honey
2 tspn mixed spice
1 tspn nutmeg Freshly Grated
150ml brandy
175g unsalted butter
Pastry
175g unsalted butter Chilled
225g unbleached plain flour
75g self raising flour
55g icing sugar
59g free range eggs
2 tbspn iced water
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Methods
1
Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop.
2
Peel and coarsely grate the apples, then cover with verjuice to prevent discoloration. Chop the raisins, apricots, and figs. Combine these in a glass or ceramic bowl with the apple and remaining ingredients, except the butter, and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring occasionally.
3
Melt the butter and stir it through the fruit mince before filling tarts.
4
To make the pastry, dice the chilled butter. Blend the flours, icing sugar, and diced butter in a food processor until well combined and the mixture resembles breadcrumbs.
5
Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together. Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour. (Note: 500g of pastry makes 24 pies)
6
Preheat the oven to 200C.
7
Roll the pastry to approximately 3mm thick. Cut into rounds to line the moulds you are using, then cut a corresponding number of lids. Line the moulds with pastry, then add a spoonful of fruit mince and top with a lid, pressing down on the edges to seal the tarts. Make 3 small cuts in the top of each tart with the point of a knife.
8
Bake for 12 minutes, then allow to cool in the trays. (If you are using larger moulds, you will have to bake the tarts for a longer time – the pastry should be golden brown.)
9
Celebrate the season by sampling some of the best treats the Barossa has to offer with our wonderful range of Christmas hampers.
1
Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop.
2
Peel and coarsely grate the apples, then cover with verjuice to prevent discoloration. Chop the raisins, apricots, and figs. Combine these in a glass or ceramic bowl with the apple and remaining ingredients, except the butter, and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring occasionally.
3
Melt the butter and stir it through the fruit mince before filling tarts.
4
To make the pastry, dice the chilled butter. Blend the flours, icing sugar, and diced butter in a food processor until well combined and the mixture resembles breadcrumbs.
5
Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together. Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour. (Note: 500g of pastry makes 24 pies)
6
Preheat the oven to 200C.
7
Roll the pastry to approximately 3mm thick. Cut into rounds to line the moulds you are using, then cut a corresponding number of lids. Line the moulds with pastry, then add a spoonful of fruit mince and top with a lid, pressing down on the edges to seal the tarts. Make 3 small cuts in the top of each tart with the point of a knife.
8
Bake for 12 minutes, then allow to cool in the trays. (If you are using larger moulds, you will have to bake the tarts for a longer time – the pastry should be golden brown.)
9
Celebrate the season by sampling some of the best treats the Barossa has to offer with our wonderful range of Christmas hampers.
