Mini fruit mince tarts

prep + cook time 2 hours
(+ refrigeration & cooling) makes 36

  • 2 cups (300g) plain (all-purpose) flour
  • 2 tablespoons custard powder
  • ⅓ cup (55g) icing (confectioners’) sugar
  • 200g (6½ ounces) butter, chopped
  • 1 egg
  • 1 tablespoon iced water, approximately
  • 1¼ cups (320g) bottled fruit mince
  • 2 teaspoons finely grated orange rind
  • ½ cup (40g) natural flaked almonds
  • frangipane
  • 125g (4 ounces) unsalted butter, softened
  • ⅓ cup (75g) caster (superfine) sugar
  • 2 teaspoons finely grated lemon rind
  • 2 eggs
  • 2 egg yolks
  • 1 cup (120g) almond meal

1. Process flour, custard powder and icing sugar until combined. Add butter; process until combined. Add egg and enough of the water to process to a soft dough. Wrap dough with plastic wrap; refrigerate for 30 minutes.

2. Lightly grease three 12-hole (1½ tablespoon/30ml) mini muffin pans. Roll 3 level teaspoons of pastry into a ball; gently press over base and side of a pan hole. Repeat with remaining pastry – you may have a little pastry left over. Refrigerate pastry cases for 30 minutes.

3.  Make frangipane.

4. Preheat oven to 180°C/350°F. Combine fruit mince and rind in a small bowl. Fill each pastry case with 1½ teaspoons of the fruit mince. Top with 2 level teaspoons of frangipane; spread to the edge. Sprinkle with flaked almonds.

5. Bake tarts for 25 minutes or until pastry is browned. Twist tarts in pan to loosen before removing. Cool tarts on a wire rack.

Frangipane:  Beat butter, sugar and rind in a small bowl with an electric mixer until combined. Add eggs and egg yolks; beat until just combined. Stir in almond meal.

Tip: Natural flaked almonds are flaked almonds with the skin on.

Do-ahead:  Tarts can be made a week ahead or frozen for up to 3 months. Refresh tarts by heating in a 160°C/325°F oven for 5 minutes or until warm, then allow to cool before serving.

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