“Great recipe for mums and kids to make together!”
• 2 cups (300g) plain flour
• ⅓ cup (55g) icing sugar
• 150g butter, chopped
• 1 egg, separated
• about 1 tablespoon cold water
• ¼ cup (40g) dates, finely chopped
• ¼ cup (35g) currants
• ¼ cup (40g) raisins, chopped
• ¼ cup (40g) sultanas
• 1 tablespoon glacé cherries, finely chopped
• 1 teaspoon grated lemon rind
• 2 tablespoons good rum (optional)
• 3 tablespoons pecans or walnuts, finely chopped
• 1½ tablespoons firmly packed brown sugar
• 2 teaspoons cinnamon
• 30g butter
• 2 teaspoons cherry or plum jam
To make the pastry, mix the flour, icing sugar and butter in a food processor until well combined. Add the egg yolk and enough chilled water to form a soft dough. Wrap the dough incling wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C/160°C fan-forced.
To make the filling, place all filling ingredients in a medium saucepan and stir over a low heat until the sugar dissolves. Transfer to a bowl and cool.
Roll the pastry between two sheets of baking paper until 3mm thick. Cut 12 rounds from the pastry using a 6.5cm plain or fluted round cutter for the bases and cut 12 tops using a 4.5cm star-shaped cutter.
Gently press the pastry bases into a greased 12-hole mini-muffin pan or disposable aluminium cases, filling each with a heaped teaspoon of fruit mince filling. Top each with a pastry star.
Bake tarts for about 25 minutes or until browned. Let stand for five minutes before turning out. Cool on a wire rack.
Makes 12 tarts
To freeze, cover unbaked tarts in their pans and store for up to one month. Bake from frozen in a moderate 180°C oven for about 30 minutes.
To add a dash of holiday cheer, top each tart with a festive pastry shape like a star or holly leaf (shown here).
Recipe provided by Annette Lang of Expat Kitchen. 6299 4221 | expat-kitchen.com