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Red Fruit Mince Tarts or Slice


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INGREDIENTS


Fruit mince slice (23cm squares)
  • 225g plain flour
  • 185g SR flour
  • 160g butter
  • 1 egg
  • 80ml milk
  • caster sugar, to sprinkle
Red fruit mince (makes 36 mini tarts and 1 mince slice)
  • 200g dried cherries
  • 150g currants
  • 200g dried diced apricots
  • 100g dried cranberries
  • 1 orange zest
  • 400g sour cherry jam
  • 600g frozen cranberries
  • 80 gm brown sugar
  • 1 vanilla bean, scraped seeds only
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 10g corn flour mixed with 40ml brandy or cherry
  • brandy
  • **plus pastry recipe from "Pink Pannacotta Tart"

METHOD
 

Fruit mince slice (23cm square)

Sift flours together and rub in the butter. Add the egg and milk to form a dough. Cover and chill for 30 minutes. Divide pastry in half and roll out to fit the base of the tin. Press into the pan and cover with fruit mince. Roll out the remaining dough and cover the fruit mix. Brush with milk and sprinkle with a little caster sugar. Bake at 180°C for 20 minutes until golden. Allow to cool and cut into squares.


Red fruit mince (makes 36 mini tarts and 1 mince slice)

Combine all ingredients in a saucepan except the corn flour and cook for about 5 minutes until the cranberries start to break down. Add the corn flour and stir until it starts to thicken. Allow to cool. Place in an air tight container. Keep stored in the refrigerator until ready to use (keep for about 1 month).