Christmas fruit tart

MAKES x2 15CM TARTS

This is an alternative to the little Christmas mince pies that Mum usually makes at Christmas time. And I’ve got to say, it takes a fraction of the time to make and a slice of this is just perfect!

2 sheets (or 500g) sweet

shortcrust pastry

1-1½ cups fruit mince

(recipe below)

Egg for egg wash

Icing sugar to dust

1 Set oven to 180oC bake (not fan) and place an oven tray in to heat. Line two 15cm, or similar, tins with baking paper.

2 Roll the pastry out to fit your tins and gently press the pastry into the tins, creating sides that are 1-2cm thick. Prick all over with a fork and chill for 30 minutes. Save any leftover pastry trimmings, re-roll and use pastry cutters to make into Christmas shapes, such as stars, hearts and Christmas trees.

3 Evenly spread about ½-¾ cup of fruit mince over the chilled pastry. Decorate with pastry shapes and brush these with egg wash. Place on the preheated oven tray and bake for about 30-35 minutes, until the pastry rim is quite brown. Leave in the tin until cool and then gently remove.

4 Dust with icing sugar to serve.

MUM’S FRUIT MINCE

Zest of 1 lemon and 1 orange (if they are small, use 2 of each) and juice of both

1 cup brown sugar

2 large Granny Smith apples,

peeled and grated

1 tsp each cinnamon, mixed spice, nutmeg, ground cloves and salt

2 cups mixed dried fruit

1 cup each sultanas

and raisins

½ cup currants

¼ cup brandy

1 Place all of the ingredients except half of the dried fruits in food processor and process so the apple is integrated.

2 Add in the remaining dried fruit and briefly process again, making sure it doesn’t go too mushy.

3 Store in sealed, sterilised jars in the fridge until needed. It will keep for a few years!