Fruit mince pies

The Australian Women's Weekly - - Christmas Baking -


410g jar fruit mince

½ cup (65g) dried cran­ber­ries, chopped finely

1/3 cup (75g) crys­tallised ginger, chopped finely

1 tea­spoon finely grated lemon rind 2 ta­ble­spoons brandy ic­ing sugar and rib­bon, for serv­ing


3 cups (450g) plain flour cup (40g) cus­tard pow­der ½ cup (110g) caster sugar

250g cold but­ter, chopped

2 egg yolks

¼ cup (60ml) cold wa­ter, ap­prox­i­mately

1 Com­bine all in­gre­di­ents, ex­cept ic­ing sugar, in a large bowl. Stand while pre­par­ing Pas­try.

2 PAS­TRY Process the flour, cus­tard pow­der, sugar and but­ter un­til com­bined. Add egg yolks and enough of the wa­ter to make in­gre­di­ents cling to­gether us­ing the pulse but­ton. Knead the dough lightly on a floured sur­face un­til smooth; press flat. Cover with plas­tic wrap. Re­frig­er­ate for 30 min­utes.

3 Pre­heat the oven to 200°C (180°C fan-forced). Grease two 12-hole (2 ta­ble­spoons/40ml ca­pac­ity) patty pan trays. Roll two-thirds of the pas­try be­tween sheets of bak­ing pa­per un­til 3mm thick. Cut as many 7.5cm rounds from pas­try as pos­si­ble. Re-roll dough scraps as nec­es­sary to make 24 rounds. Press the rounds into the pre­pared trays. Re­serve pas­try scraps. Spoon the fruit mix­ture into pas­try cases, fill­ing to 5mm be­low edge.

4 Roll re­main­ing pas­try be­tween sheets of bak­ing pa­per un­til 3mm thick. Cut out shapes, such as flow­ers, snowflakes or stars us­ing cut­ters; place on tarts.

5 Bake tarts for about 20 min­utes or un­til golden brown. Stand in pans for 5 min­utes, then re­move to a wire rack to cool.

6 Dust tarts with sifted ic­ing sugar. Ar­range in a wreath shape around a dec­o­ra­tive serv­ing plate and dec­o­rate with rib­bons, if de­sired. Suit­able to freeze. Not suit­able to mi­crowave.

TEST KITCHEN TIP Us­ing a food pro­ces­sor makes quick work of pas­try and keeps the pas­try cool and easy to han­dle. Be care­ful not to over-work it; use the pulse but­ton.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.