The best part about Christmas is all of the baking I have an excuse to do!
These mince tarts are one of my favourite things to make, with the zesty orange in the pastry and the homemade fruit mince. They are absolutely delicious. Make the fruit mince ahead of time and leave it in the fridge until you’re ready to bake. But also it’s still great if you don’t have time to make it ahread of time. If you don’t like certain dried fruits (my sister hates sultanas) just replace them with others in the recipe.
NOTE: the quantity of fruit mince below is more than you need for 12 mince tarts. You could probably stretch it to 24 tarts, or alternatively use it in a fruit cake.
I’m off to finish putting up our tree from our adventure to the Chrismtas Tree Farm yesterday. Our apartment already smells like Christmas and I can’t wait. But also I should probably start Christmas shopping since there are only two weekends until Christmas Day!
- Fruit Mince:
- 240g apple, cored and grated (granny smith)
- 120g melted unsalted butter
- 180g raisins
- 120g sultanas
- 120g currants
- 120g mixed peel
- 120g dried cranberries (optional)
- 180g brown sugar
- 1 lemon, zest & juice
- 1 orange, zest & juice
- 40g slivered almonds
- 2tsp mixed ground spice
- 1/2 tsp cinnamon
- Pinch nutmeg
- 3 tbsp brandy
- 175g gluten free plain flour, sifted*
- 75g butter, cut into cubes
- 25g icing sugar, sifted
- 1 orange, zested
- 1 egg, beaten
For Fruit Mince:
- In a large mixing bowl combine all the fruit mince ingredients. Mix thoroughly. Cover bowl with a clean cloth and leave in a cool place overnight to allow flavours to improve.
- If not using straight away place in an airtight container in the fridge for up to two months.
For the pastry:
- Preheat oven to 180 degrees Celsius. Grease a muffin or tart tin with cooking spray or butter.
- Place the gluten free flour, butter icing sugar and grated orange rind into a food processor bowl. Process until the mixture resembles breadcrumbs.
- Add the beaten egg and pulse until the dough starts to form a ball. Transfer mixture to a light floured (gluten free) board and form into a ball.
- Roll the pastry out thinly and cut out 12 circles using a 7.5cm fluted cutter (or a size to fit your tray holes). Place the pastry into the tray holes.
- Spoon a generously heaped teaspoon of the fruit mince into each pastry case.
- Re-roll the pastry trimmings and cut out stars using a cutter. Put a star on top of each tart and brush with a little beaten egg. Also sprinkle with caster sugar or raw sugar if you like.
- Bake in the oven for 12-15 minutes or until golden and crisp. Allow to cool slightly before removing from tray.
- Dust with icing sugar before serving.
*The type of flour I've tested this recipe with is only Ardor or Bobs Red Mill. I can't vouch for other gluten free flours, but if you use it regularly and it gives you great results it will probably work here. Just check it contains a gum to help with structure like xanthan gum. If it doesn't add 1/2 tsp to the mixture.