Christmas mince tarts with vanilla fruit
This jewel-toned fruit mince is lighter in colour and sweeter in flavour than the more traditional dark fruit mince. It’s an ideal gift, but also makes delicious fruit mince tarts and in my home it’s just not Christmas without fruit mince tarts.
- Vanilla fruit mince
- 1/2 cup sugar
- 1 soft vanilla pod, diced
- 1/2 cup light coloured dried fruits eg. apricots, peaches, ginger, chopped
- 100 g butter, chilled and diced
- 1/4 cup vanilla vodka or Galliano
- Mince tart
- 1 1/2 cup Flour
- 1/2 tsp salt
- 150 g butter, chilled and diced
- 1 egg yolk
- 1-2 tbsp chilled water
- milk or beaten egg, for glazing
Vanilla fruit mince
- Place the sugar and vanilla pod in a food processor and process until the vanilla is finely ground. Add the nectarines or apricots, tropical fruit mix and butter and pulse to make a finely chopped mixture. Drizzle over the vodka or Galliano and pulse to mix.
- Transfer to a sterilised jar with a screw-on lid and refrigerate until required.
Christmas Mince Tarts
- Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs. Use a knife to cut in the egg yolks and sufficient water until the pastry begins to form large clumps. Turn out the dough and bring together. Wrap in greaseproof paper and refrigerate for 1 hour before using.
- Roll the pastry out on a lightly floured board until 3mm thickness. Cut out rounds large enough to fit 24 mini muffin tins (or 12 large) and press into the tins. Knead leftover pastry together; leave to rest.
- Fill the tarts with plenty of fruit mince (recipe above - you will need approx 1/2 of the made mixture).
- Re-roll the remaining rested pastry out to 3mm thick and cut into small rounds to make tart lids. Brush the underside of each lid with milk or egg glaze and place on top of the tarts, pressing the edges together. Brush pastry tops with glaze.
- Bake at 180°C for 15-18 minutes or until well golden and cooked.