Instead of slaving over the long process of fruit cake making this year, This Girl decided to give fruit mince tarts a go. Fruit mince is something I’ve wanted to make for a few years but I’ve never been organised enough to get it done prior to Christmas. This year I found a really simple recipe from the amazing Donna Hay so decided to give it a go.
This fruit mince recipe only needs to sit for one hour before you can use it, unlike others that need at least a week and there is no cooking involved prior to using the mince in the tarts.
The hardest part of this recipe was grating the apple, it’s that simple. So simple that This Girl didn’t hold out much hope for the flavours; I was wrong, the fruit mince is one of the best I’ve tried.
So with the fruit mince a success it was onto the pastry.
The recipe calls for icing sugar for the pastry which made it a very soft and buttery pastry.
A quick wiz in a food processor and just like that it was ready to give a quick knead to bring it together and then rest in the fridge for an hour.
This Girl attempted to use the recommended mini muffin pans and I did get 24 made, but it was a fiddly process and the final product wasn’t a pretty as I’d have liked, so I used my patty cake pans for the second batch. This was perfect and the tarts looked beautiful.
Traditional Christmas baking does not go well with Tassie summer days. Heat, the natural enemy of pastry caused some disasters a little bit of stress and many trips back and forth to the fridge trying to keep the pastry cool!
This Girl is suitably happy with the outcome and this recipe, along with many other Donna Hay recipes, will become a staple in my baking repertoire.
The Other Girl has also been getting ready for Christmas, check out her most recent post on Getting into the Christmas Spirit