Christmas mince tarts
Celebrate the festive season with buttery Christmas mince tarts! These fruity favourites are super easy to make and taste great with a dollop of cream or just by themselves. Share these delicious morsels with family and friends or package them up as the perfect little gift.
- 500g fruit mince
- 2 tablespoons brandy
- 1 green apple, peeled and grated
- ¼ cup chopped blanched almonds
- Pams Icing Sugar, for dusting
- 125g cold Pams Butter, cut into cubes
- 1½ cups Pams Flour
- ¼ cup Pams Caster Sugar
- 1 egg yolk
- 1 – 2 tablespoons chilled water
- To make the pastry, place the butter, flour and sugar into the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk than gradually add the water until the mixture comes together in a ball.
- Turn out the pastry onto a lightly floured surface. Knead until just smooth, then shape into a disc and wrap in cling film. Refrigerate for 30 minutes.
- Meanwhile, make the filling. Place the fruit mince, brandy, grated apple and chopped almonds in a bowl. Mix well to combine, then set aside.
- Preheat the oven to 180°C (160°C fan forced). Roll out the pastry between two sheets of baking paper to 3mm thick. Using a 6mm round cutter, cut out 24 pastry circles. Press into lightly greased mini muffin tins. Using a small star cutter, cut out 24 stars for the tops, re-rolling leftover pastry if necessary.
- Fill the pastry bases with the fruit mince mixture and place a pastry star on top. 6. Bake in the oven for 12-15 minutes, or until the pastry is golden. Allow the tarts to cool a little in the tins before transferring to a wire rack to cool completely. Dust with icing sugar before serving.
- Boost the flavour of your tarts by adding finely grated orange or lemon zest and ½ teaspoon of mixed spice to the fruit mince mixture.
- Simplify this recipe by using the fruit mince on its own, without adding the brandy, apple and almonds.