PASTRY
1 Cup Plain Flour
1/2 Cup Self-raising Flour
1/4 Cup Chelsea Icing Sugar
1/4 Cup Custard Powder
125g unsalted Butter, chopped
2 teaspoons lemon rind
1/4 Cup Ice Water

FILLING
1 Green Apple, peeled, cored and grated
410g Jar Fruit Mince
Chelsea White Sugar
Chelsea Icing Sugar for sprinkling

Preheat oven to 200C.
1 : Sift flours into a large bowl and add Chelsea Icing Sugar, custard powder and lemon rind.
2 : Rub butter into mixture until a crumbly texture, add water and knead until a smooth dough. Cover and keep in fridge for 20 minutes.
3 : Roll out thinly and cut into 7cm circles with fluted pastry cutter. Place each circle into a shallow patty tin and refrigerate for 10 mins. Keep pastry scraps for decorating mince pie tops.
4 : Combine grated apple and fruit mince and spoon into each tart case.
5 : Criss cross the top of each tart with remaining pastry, sprinkle with Chelsea White Sugar and bake for 15 minutes on 200C.  
When cool, dust with Chelsea Icing Sugar.