Fruit mince tarts
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
- makes about 12
1 quantity sweet shortcrust pastry (see below)
250g fruit mince (see below)
1 egg yolk, mixed with 1 tspn
Whipped cream flavoured with
whiskey to serve
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.
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.
160 gm softened
125 gm icing
1 tspn vanilla
250 gm plain
2 egg yolks
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.
1 apple, peeled
100 gm currents
100 gm sultanas
100 gm brown
3 tbsp Grand
Marnier or brandy
100 gm walnuts,
1-2 tspn mixed
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).