Chelsea

celebrating 130 years 1884-2014

Christmas Mince Tarts

By Chelsea Sugar
Christmas Mince Tarts
24 servings
  • 1 review

  • Difficulty Easy
  • Prep time 48 hrs
  • Cooking time 15 mins
  • Serves
    24
Ingredients

    Fruit Mince
    250g raisins
    250g currants
    250g sultanas
    50g dried apricots, chopped
    50g prunes, chopped
    85g mixed peel, chopped
    50g blanched almonds, chopped
    1 large cooking apple, grated
    330g Chelsea Caster Sugar
    75g butter, melted
    60ml brandy or rum
    ½ tsp mixed spice
    grated rind and juice of 1 orange

    Pastry
    250g self raising flour, sifted
    60g Chelsea Caster Sugar
    125g unsalted butter, chopped
    1 egg

    Topping
    1 egg white (lightly beaten)
    Cheslea Icing Sugar to dust

Method

    Fruit Mince
    Pulse dried fruit, mixed peel and almonds in a food processor until coarsely chopped. Combine with remaining ingredients in a bowl. Cover and chill for two days, stirring daily. Note that the mixture makes enough fruit mince for a few batches of mince pies.

    Pastry
    Preheat oven to 180°C. Grease two 12-hole patty pans. Blend together all ingredients in a food processor to form a dough. Knead dough on a floured surface until smooth. Cover in plastic wrap and chill for 30 minutes. Roll out the dough until 3-5mm thick. With a 7.5cm cutter, cut out 24 rounds. Place the pastry rounds in pans and spoon 1 teaspoon fruit mince into each.

    Re-roll pastry scraps. Cut out 24 stars with a 3cm cutter. Place on tarts, brush with egg white. Bake for 15 minutes. Cool in pans and dust with icing sugar.

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Reviews

Average Rating
51
(1 review)


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I made these and they taste so much better than the store bought.

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