MINI MINCE TARTS

Weight Watchers Magazine (Australia) - - One Serve Treats -

Smart­points VALUE PER SERVE 3 SERVES 12 PREP 40 mins + soak­ing COOK­ING TIME 25 mins

¼ cup (40g) mixed dried fruit ½ ap­ple, coarsely grated 1 tsp finely grated lemon rind 1 tbs lemon juice 1 tsp brandy 1 tsp brown su­gar ¼ tsp ground cin­na­mon ¼ tsp mixed spice ½ cup (75g) plain flour 2 tsp caster su­gar 40g but­ter, chilled, chopped 2 tsp iced wa­ter 1-2 tsp ic­ing su­gar, to dust

1 Com­bine fruit mix, ap­ple, rind, juice, brandy, brown su­gar, cin­na­mon and mixed spice in a bowl. Set aside for 4 hours or overnight to mac­er­ate. 2 Pre­heat oven to 180°C. Com­bine flour and caster su­gar in a medium bowl. Add but­ter. Use fin­ger­tips to rub but­ter through flour un­til well com­bined. Add wa­ter. Mix un­til just com­bined and a dough comes to­gether. 3 Roll out pas­try on a lightly floured sur­face un­til 5mm thick. Use a 5.5cm-di­am­e­ter round pas­try cut­ter to cut 12 discs, re-rolling pas­try. Use pas­try discs to line a 12-hole mini muf­fin tin. Di­vide fruit mix­ture evenly among tin. Bake for 25 min­utes or un­til pas­try is light golden. Use a pal­ette knife to gently lift tarts out of tin. Set aside to cool. Dust with ic­ing su­gar.

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