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Mince Tarts

Short Crust:

2½ cups Plain Flour

½ cup icing sugar

200g butter

2 tsp iced water

¾ tspn Bake Aid or 3/8 tsp Relief or 1 ½ tsp Digest easy

Mix Bake Aid/Relief/DigestEasy into iced water.

Blend the flour and sugar in a food processor for 20 seconds.

Slowly add the chopped butter, piece by piece. When mixture resembles breadcrumbs quickly add the iced water and process for 30 seconds.

Using your hands bring the dough together and wrap in plastic wrap and place in the refrigerator for 1 hour.

Frangipane topping:

100g blanched almonds

100g caster sugar

100g butter

2 egg yolks

I Tblsn plain flour

¼ tsp  Bake Aid or1/8 tsp Relief or ½ tsp DigestEasy

Blend almonds and sugar in a food processor for 1 minute. Add butter and blend. Mix Relief/Bake Aid/DigestEasy into the egg yolks and mix this with the flour into the almond mix. Refrigerate.

Fruit mince

I cup mixed fruit

1 cup currants

1 Tbsp Brandy

1 ½ Cups brown Sugar

Juice and rind of 1 Lemon

1 Granny Smith apple, grated

1 Tbsp mixed peel

1 Tbsp golden syrup

20g Butter

½ Tsp allspice

 ¼ Tsp ground cloves

¼ Tsp ground nutmeg

1/8  Tsp Relief or ½ Tsp Digest Easy

Place all of the ingredients in a bowl and mix until well combined.
If storing, pour into sterile bottles, seal tightly and store for 3 months.

Alternatively: Stir in ¼ Tsp Relief or 1 tsp DigestEasy to a standard bottle of fruit mince.

Assembling the tarts:

Preheat the oven to 180°C.

Roll out the dough between sheets of baking paper to a thickness of about 5mm. Cut out 24 x 8cm rounds.

 Place the rounds into lightly greased patty cake tins. Use your fingers t)o press the dough into the tins.

Place 2 teaspoons of the fruit mince into each pastry shell.

Take a teaspoon of the frangipane mix and spread across the top of the fruit mince.

Place the tarts into the preheated oven for 10 – 12 minutes or until golden.

Remove from the oven and stand 10 minutes before taking out of tin and placing on wire rack to cool.

 

 

 

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