Mince Pies

Makes about 24

For The Fruit Filling (best made 2 weeks before)

• 40g currants
• 40g raisins chopped
• 50g toasted slivered almonds
• 40g prunes chopped
• 40g dates chopped
• 40g sultanas chopped
• 40g dried apricots diced
• 1 green apple grated
• 80ml rum, brandy or port
• Zest of 1 lemon 
• 1 tsp ground cinnamon or mixed spice
• 1 orange zest & juice 

For The Pastry

• 1 egg
• 50g cornflour
• 140g plain flour
• 50g caster sugar
• 120g unsalted Butter
• 1/2 tsp vanilla essence
• Pinch of salt
   

Method For the Fruit Filling 
Combine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use,  stir   every few days.

For the Pastry 

Cream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours until it forms a ball. Wrap in plastic wrap and chill until firm.  Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the tart moulds and then fill the centre with fruit mince. Top with frangipane mix and sprinkle liberally with flaked almonds. Bake for about 12-15 minutes until golden. Allow to cool and store in an airtight container.

Frangipane mix

• 100g almond or hazelnut meal
• 1 egg
• 40g self raising flour
• 90g unsalted butter
• 60g caster sugar
• ½ tsp vanilla paste
• 1 orange zest (or lemon) finely grated
• 15ml marsala, brandy or rum
• Flaked almonds  to sprinkle

Whisk the butter, sugar and vanilla together, add the egg and whisk, then fold in the zest, marsala flour and almond meal.