Festive fruity mince tartlets

Fairlady
24 servings Prep: 25 mins, Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (16)

PASTRY
225.00 g flour — sifted
125.00 g butter — cut into cubes
125.00 ml sugar
2.00 eggs — yolks only, beaten
20.00 ml water
FILLING
100.00 g figs — dried, chopped
100.00 g prunes — pitted and chopped
50.00 g nectarines — chopped
1.00 apples — chopped
2.00 ml mixed spice — ground
1.00 orange — zest and juice
1.00 lemon — zest and juice
1.00 cinnamon — stick
250.00 ml grape juice
250.00 ml wine — red
60.00 ml sugar
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Method:

Place the flour into a bowl.
Mix the butter in with your fingertips until the mixture resembles breadcrumbs.
Add the sugar and mix in the egg yolks with a sharp knife.
Bring the mixture together with your hands, wrap in cling wrap and refrigerate for 1 hour.
Roll pastry out thinly onto a floured surface.
With a small cookie cutter cut out rounds to fit 2 patty pan trays.

FILLING
Place all the ingredeints into a saucepan. Simmer for 20 minutes or until the fruit is soft. Cool.
Spoon mixture into pastry cases and bake for 10 minutes until pastry is light brown.
Serve with creme fraiche.



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