Fruit mince pies

MAKES 24 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION TIME)

410g tub fruit mince ½ cup (65g) dried cranberries, chopped finely ⅓ cup (75g) crystallised ginger, chopped finely 1 teaspoon finely grated lemon rind 2 tablespoons brandy icing sugar, for serving

PASTRY

3 cups (450g) plain flour ⅓ 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 flour, custard powder, sugar and butter until combined. Add yolks and enough water to make ingredients cling together using the pulse button. Knead dough lightly on a floured surface until smooth; press flat. Cover and refrigerate for 30 minutes. 3 Preheat oven to 200°C (180°C fanforced). Grease two 12-hole (40ml capacity) patty pan trays. Roll two-thirds of the pastry between sheets of baking paper until 3mm thick. Cut 7.5cm rounds from pastry, re-rolling dough as necessary to make 24 rounds. Press 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. Giftwrap them in a cellophane bag and place on a decorative serving plate. 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 overwork it; use the pulse button.