Mince pies recipe for 4 - 8 people, takes only 15 mins; recipe has dried apricot, pecan, date, dried cranberries, granny smith, sugar, ground cinnamon, butter, cherry brandy, plain flour, icing sugar, butter, marzipan and caster sugar.
Tutti frutti Christmas pies
Course: Mince pies
Servings
4 - 8
servings
Prep time
45 mins
Ingredients
- Sugar: 50g light brown sugar
- Butter: 25g butter, melted and cooled
- Caster Sugar: icing sugar or caster sugar, for spinkling
- Plain Flour: 250g plain flour
- Ground Cinnamon: 1 tsp ground cinnamon
- Dried Apricot: 50g ready-to-eat dried apricot, finely chopped
- Date: 30g pitted dried date, finely chopped
- Pecan: 25g pecan, finely chopped
- Icing Sugar: 40g icing sugar
- Dried Cranberries: 50g sweetened dried cranberries, roughly chopped
- Granny Smith: 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
- Marzipan: 150g white marzipan
- Cherry Brandy: 2 tbsp cherry brandy or orange juice
Directions
- To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
- To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
- Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.
