Bring out the stars

With their fruity and zesty undertones, the season's sweet bakes are little stars of the Christmas table. This year we propose lighter, but no less festive options, to share with all your loved ones and friends.

Makes twelve 5cm tartlets filling

100g pineapple or red apple, diced, cooked until almost dry 75g dark raisins

75g golden raisins

30g candied cherries, halved 30g candied mixed citrus peel 30g chopped walnuts

60g butter, softened

80g brown sugar

1/2 tbsp allspice

1 tbsp brandy or rum

shortcrust pastry

250g all-purpose flour 125g cold butter, diced 25g caster sugar 1/8 tsp salt

1 egg yolk

50ml water

egg wash

1 egg a pinch of salt

To make filling

Place all the ingredients in a stainless steel or glass bowl and mix well.

Cover with cling wrap and set aside for 48 hours at room temperature.

To make pastry

Place sifted flour, butter and sugar in a food processor or electric mixing bowl and mix, using the flat beater, until crumbly.

Add salt, egg yolk and water and mix until dough leaves the side of the bowl. Refrigerate for 1 hour.

Roll out the cold pastry to a 3mm thickness. Cut out rounds to line mini tart moulds.

Fill the pastry shells with mince pie filling. Roll out remaining pastry and cut into rounds, ribbons, or stars to cover the tarts.

To bake

Beat egg and salt together lightly. Brush edge of pastry shells with egg wash before putting on the cover; pinch to seal.

If tarts are completely covered, puncture a hole in the middle of each tart for steam to escape.

Brush top with egg wash and bake in preheated oven at 180ºC for 15 to 20 minutes or until golden.

Remove from oven and cool in mould for 1 minute, before turning out onto wire rack to cool completely.

Keeps fresh for 2 to 3 days, stored in air-tight containers at room temperature. Refrigerate for longer storage.

The tarts can be served warm, cold or at room temperature, and also go well with vanilla ice cream.