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Yields24 Servings

Short Crust:
 2 ½ cups Plain Flour
 ½ cup icing sugar
 200 g butter
 2 tsp iced water
 ¾ tsp Bake Aid or 3/8 tsp Relief or 1 ½ tsp Digest easy
Frangipane topping:
 100 g blanched almonds
 100 g caster sugar
 100 g butter
 2 egg yolks
 1 tbsp plain flour
 ¼ tsp Bake Aid or1/8 tsp Relief or ½ tsp DigestEasy
Fruit mince:
 1 cup mixed fruit
 1 cup currants
 1 tbsp brandy
 1 ½ cups brown sugar
 1 Lemon - juice and rind
 1 Granny Smith apple, grated
 1 tbsp mixed peel
 1 tbsp golden syrup
 20 g butter
 ½ tsp allspice
 ¼ tsp ground cloves
 ¼ tsp ground nutmeg
  tsp Relief or ½ Tsp Digest Easy

Short Crust:
1

Mix Bake Aid/Relief/DigestEasy into iced water.

2

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

3

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

4

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

Frangipane topping:
5

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:
6

Place all of the ingredients in a bowl and mix until well combined.

7

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:
8

Preheat the oven to 180°C.

9

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

10

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

11

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

12

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

13

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

14

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

Ingredients

Short Crust:
 2 ½ cups Plain Flour
 ½ cup icing sugar
 200 g butter
 2 tsp iced water
 ¾ tsp Bake Aid or 3/8 tsp Relief or 1 ½ tsp Digest easy
Frangipane topping:
 100 g blanched almonds
 100 g caster sugar
 100 g butter
 2 egg yolks
 1 tbsp plain flour
 ¼ tsp Bake Aid or1/8 tsp Relief or ½ tsp DigestEasy
Fruit mince:
 1 cup mixed fruit
 1 cup currants
 1 tbsp brandy
 1 ½ cups brown sugar
 1 Lemon - juice and rind
 1 Granny Smith apple, grated
 1 tbsp mixed peel
 1 tbsp golden syrup
 20 g butter
 ½ tsp allspice
 ¼ tsp ground cloves
 ¼ tsp ground nutmeg
  tsp Relief or ½ Tsp Digest Easy

Directions

Short Crust:
1

Mix Bake Aid/Relief/DigestEasy into iced water.

2

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

3

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

4

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

Frangipane topping:
5

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:
6

Place all of the ingredients in a bowl and mix until well combined.

7

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:
8

Preheat the oven to 180°C.

9

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

10

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

11

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

12

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

13

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

14

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

Mince Tarts