Mum’s Decadent Fruit Mince Tarts
Makes: 24 small tarts
Prep Time: 30 minutes, plus 2 hours to rest
Cook Time: 25 minutes
Make-Ahead: The fruit mince filling can be made up to 3 months ahead, covered and refrigerated.
Fruit Mince Filling:
1 cup raisins, chopped
2/3 cup (packed) golden brown sugar
1/2 cup golden raisins
1/3 cup mixed candied citrus peel
1/4 cup currants
1/4 cup chopped almonds
1 Granny Smith apple, peeled, cored, and finely grated
3 1/2 tablespoons unsalted butter, melted
2 1/2 tablespoons brandy
1 teaspoon finely grated lemon zest
3/4 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
3 cups all-purpose flour
1 cup powdered sugar
1 1/2 teaspoons salt
2 sticks chilled unsalted butter, cubed
1/4 cup or more ice water
1 large egg
4 teaspoons heavy cream
Powdered sugar, to dust
To make filling:
1. In a large bowl, stir all of the filling ingredients together. Cover and set aside for at least 30 minutes to allow the flavors to develop. Filling will make 34 tablespoons / about 2 cups.
Meanwhile, to make the pastry:
2. In a food processor, blend the flour, powdered sugar, and salt to blend. Add the butter and pulse until pea-size bits of butter remain. Pulse in 1/4 cup of the water until the mixture just comes together in beads. Add more water by the teaspoon if the dough is too dry. Divide the dough into 3 equal pieces. Flatten each into a disc, wrap separately in plastic wrap, and refrigerate for about 30 minutes, or freeze for up to 1 week.
To make pies:
3. Position rack in center of Bosch Wall Oven and preheat oven to 350°F using European Convection mode. Lightly oil two 12-hole shallow tart pans.
4. Roll out 1 dough disc on a lightly floured work surface into a 1/8-inch thickness. Using a round 2 1/4-inch cutter, cut out 12 rounds (slightly larger than the holes in the tins). Line each hole with a pastry. Repeat with the second pastry disc.
5. Divide the fruit mince evenly among the pastry cases.
6. Roll out the remaining pastry, a little thinner than before. Cut out stars, Christmas trees, or other desired shapes to place on top of the pie filling. In a small bowl, whisk together the egg and cream and lightly brush over the pastry tops.
7. Bake for 15 to 20 minutes, or until the crusts are golden. Transfer the tins to a rack to cool for 5 minutes. Carefully remove the tarts from the tins and cool on the rack. Sift the powdered sugar over and serve.