Festive Fruit Mince Tarts

Firstly make a batch of sweet rich shortcrust pastry and refrigerate until ready to use, then you can make lots of mince tarts for Christmas.

Mince tarts/pies can be served warm with cream or ice cream and can also be frozen for later.

Use this pastry to make light and delicious Mince tarts for your Christmas festivities. Makes about 3 dozen small mince tarts.

Dry Ingredients

1 cup Cake and Pastry Flour

1 Tbsp caster sugar

Liquid Ingredients

1 egg yolk

squeeze lemon juice

2 Tbsp ice cold water

125 gms butter

Put all the dry ingredients and chopped butter into a food processor.
Whizz for a minute to chop in the butter.
Add in the lemon juice and egg yolk.
With the machine running on low, pour in as much of the cold water as needed, stop adding water as soon as the mixture turns into little yellow lumps.
Tip crumbly pastry into a bowl, press together until smooth.
Place in freezer bag, press to flatten and refrigerate for about 20 mins.

To Make your Mince Tarts/Pies

500gm tub of SNK Fruit Mince

1 Granny Smith apple – grated with skin on

Zest of a lemon or orange (or a mix of both)

Mix all ingredients in a medium bowl.
Cut out medium size circles of pastry, just a bit larger than the muffin pan indents.
Using a tart tamper, gently press the pastry into patty tins or mini muffin tins, put trays in freezer for 5 mins.
After freezing the pastry, fill the pastry indents with the fruit mince mixture. Don’t overfill.
Decorate the top with a pastry cutout, Christmas shapes are great.
Bake for about 15-20 minutes, until the pastry is golden.
Leave for a couple of minutes to cool a bit.
Gently lift out (don’t tip out) of the muffin tins onto a cooling rack.
Dust with icing sugar, serve warm with a dollop of very thick cream or ice cream.