Fruit mince tarts

 

 

Comments:

Joy took a batch of these tarts to the 2008 end of year breakup of the Victorian Thermomix consultants. They were well received amongst people who are used to seeing goodies. One partner was heard to remark 'best tarts he'd tasted'. Not surprising because Thermomix pastry melts away as soon as it's in your mouth and the Thermomix is the best in the business when it comes to processing lemon rind, nuts and dried fruit.

 

 

Joy has had this recipe for many years. She has made it in the Thermomix but specific Thermomix instructions have not yet been prepared.

 

 

 

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Ingredients: - makes about 12

1 quantity sweet shortcrust pastry (see below)

250g fruit mince (see below)

1 egg yolk, mixed with 1 tspn water

Whipped cream flavoured with whiskey to serve

 

 

Method:

Roll the pastry in two batches between sheets of plastic film, until 3–5 mm thick. Cut into 12 larger bases and matching smaller lids to line 12 rounded patty tins.

Place the bases into the greased tins and press gently into place. Top with a small spoonful of mince, press the lids on top, then pierce and brush with the egg yolk.

Bake towards the bottom of a 180oC oven for 15 minutes or until the pastry is cooked and coloured slightly at the edges and the bottom. Cool and serve with whiskey scented whipped cream. 

 

 

 

Sweet Shortcrust Pastry

 

Ingredients

160 gm softened butter

125 gm icing sugar

1 tspn vanilla essence

250 gm plain flour

2 egg yolks

 

Method

Blend butter, icing sugar and vanilla essence. Pulse in the flour until just crumbly, then pulse in the egg yolks. Tip out and knead until it just forms a dough. Refrigerate for at least 30 minutes.

 

 

 

Modern Fruit Mince

 

Ingredients

1 lemon, scrubbed

1 apple, peeled and cored

100 gm currents

100 gm sultanas

100 gm brown sugar

3 tbsp Grand Marnier or brandy

100 gm walnuts, finely chopped

1-2 tspn mixed spice

 

Method

Squeeze the lemon and reserve the juice. Place the lemon peel in cold water, bring to the boil and simmer until soft enough to puree, about 45-60 minutes, changing water twice. Drain well and puree in a blender/food processor.

Grate the apple coarsely into a bowl, then add the strained lemon juice. Toss the currents, sultanas and sugar in the Grand Marnier or brandy, then warm gently in a low oven to plump up the fruit. Mix all the ingredients together and allow to sit overnight, if possible, in the fridge. Add more Grand Marnier or brandy if it looks dry (especially if you store it).