Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Burnt butter fruit mince tartlets


You'll need

130 gm cold butter, coarsely chopped 900 gm dark fruit mixture 400 gm brown sugar 3 Granny Smith apples, coarsely grated Finely grated rind and juice of 1 orange 1½ tsp ground cinnamon ¾ tsp finely grated nutmeg ½ tsp each ground cloves and ground ginger For brushing: lightly beaten egg For dusting: pure icing sugar   Burnt butter pastry 400 gm cold butter, coarsely chopped 625 gm plain flour 150 gm brown sugar 11 egg yolks

Method

  • 01
  • For burnt butter pastry, cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (4-5 minutes), then remove from heat. Refrigerate, stirring occasionally, until solid (1 hour). Combine flour, sugar and a pinch of salt in a food processor. Coarsely chop burnt butter, add to flour mixture and process until mixture is sandy in texture, then add yolks and process to combine. Turn onto a work surface, bring together with the heel of your hand, form into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour). (Depending on the capacity of your food processor, it may be easier to make the pastry in 2 batches.)
  • 02
  • Meanwhile, preheat oven to 180C. Cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (2-3 minutes), remove from heat and cool slightly, then combine in a bowl with dark fruit mixture, brown sugar, apple, orange rind and juice and spices, mixing well. Set aside.
  • 03
  • Roll out pastry on a lightly floured surface to 3mm thick, cut out eighteen 12cm-diameter rounds and line eighteen 80ml muffin moulds, then brush edges with eggwash. Divide fruit mixture among pastry cases, filling to 5mm below rims (there may be a little fruit mixture left over). Re-roll pastry scraps, cut out eighteen 8cm-diameter rounds and cut a small hole in the centre of each. Place a round over each pastry case, press edges to seal then trim excess pastry. Brush tops with eggwash and bake, turning trays occasionally, until golden (15-20 minutes). Cool for 30 minutes in moulds, then run a small knife around sides of moulds, carefully remove and cool completely on a wire rack. Serve dusted with icing sugar. Tartlets will keep stored in an airtight container for 3 days.

At A Glance

  • Serves 18 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 18 people

Featured in

Dec 2012

You might also like...

Sausage rolls

recipes

Kourabiedes

Strawberry recipes

recipes

Little almond crostate with roast pears

A-Class Cookies

recipes

Rhubarb and raspberry crostata

Honey recipes

recipes

Chestnut cakes with raisins, pine nuts and honey

Christmas ham recipes

recipes

Apple and mascarpone torta

Pretty in pink recipes

recipes

Chocolate and hazelnut zuccotto

Winter tart recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×