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Fruit mince squares

Recipe from: 18 January 2011

Ingredients 15
Time 10 mins
  • 1
    jar fruit mince
  • 2
    brandy – or add to your taste preference
  • 1 large or 2
    small granny smith apples peeled and grated
  • zest of 1 lemon and 1 orange
  • 1/2
    ground clove
  • 1/2
  • 1/2
    white pepper
  • handful of dried sour cherries and crimson raisins
  • handful of cashews or pecans or toasted almonds or hazelnuts
  • 2
  • 1/4
    corn flour
  • pinch
  • 2/3
    castor sugar
  • 250
    unsalted butter at room temperature
  • icing sugar for dusting


1 hr
Mix the mince with the brandy grated apple cherries, raisins, powdered clove, nutmeg and pepper.
Sift the flour, corn flour and salt together.
Stir in the sugar and cut in the butter – Rub lightly together with the fingertips until crumbly.
Alternatively pulse the ingredients in a food processor until crumbly.
Press half of the pastry into the bottom of a greased 23cm square tin.
Spoon over the fruit mixture evenly.
Crumble or grate the rest of the pastry over the top and bake at 160°C for an hour until pale golden brown. Cut into squares while still warm in the pan, set aside to cool.
Once cooled sift over the icing sugar.
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.

Read more on: starch  |  bake

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