Fonterra Food Services
Christmas Fruit Mince Tart
Ingredients
150g Western Star Unsalted Butter
100g pure icing sugar
1 egg
225g plain flour
75g self raising flour
410g fruit mince mix
100g oranges
15ml brandy
50g currants
Western Star Unsalted Butter
Method
Cream butter and sugar until white in colour. Add the egg and mix through.
Sift in both flours slowly until the pastry comes together and forms a dough.
Remove the dough from bowl and kneed by hand for 2 minutes or until pastry feels smooth and together. Flatten into a square shape, 2cm thick and wrap with cling wrap. Rest pastry in fridge for 1-2 hours.
Combine the fruit mix with the zest of the orange, brandy and currants. Set aside until needed for the tart filling.
Remove pastry from refrigerator and allow to come back to room temperature. Roll out pastry to 3mm thick and cut into rounds suitable to fit tart moulds. Place each one into moulds. Prick with a fork and allow to rest, for 5 minutes.
Fill with fruit mince and decorate with pastry garnish.
Bake in pre-heated oven at 170°C until cooked, approximately 8-10 minutes.
Scatter with dusting sugar and serve.
Tip :
Use your own fruit mix, or add your own flavours to a ready-to-eat fruit mince.

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