Serve with chilled bubbly, mugs of warming eggnog or a cup of proper English tea.
|2 Tbs||dried cranberries|
|2 Tbs||brandy — sherry or port|
|250 g||fruit mincemeat|
|1/4 cup||pecan nuts — finely chopped|
|180 g||flour — cake|
|salt — pinch|
|40 g||icing sugar|
|90 g||butter — cold, cubed|
|1 Tbs||water — ice cold|
Preheat the oven to 200º C.
Place the cranberries in a small heat-proof bowl and pour over the brandy. Heat in the microwave for 30 seconds. Combine the cranberries, fruit mince and pecan nuts. Set aside.
Sift together the flour, salt and confectioner’s sugar. Rub the cold butter into the dry ingredients until the texture resembles fine breadcrumbs. Lightly whisk the egg and add to the flour. Add 1 tablespoon cold water and mix until the dough comes together. Wrap the pastry in cling film and chill for 30 minutes.
Lightly spray a 12 – hole tart tin with non-stick baking spray. Roll the pastry out on a well-floured board and cut rounds slightly larger that the forms. Line the tart cases and press down gently. Fill each case with a heaped teaspoon of fruit mince. Press out 12 cookie shapes and lay over the filling. Bake for approximately 20 minutes. Cool in the tart cases for 10 minutes before turning out. Dust with castor sugar and serve warm.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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