The longer the fruit mince mixture soaks, the better the
flavour, but 24 hours will do the trick.
1 quantitysweet pastryFor brushing:eggwashFor dusting:demerara sugarFor dusting:icing sugar (optional)Fruit mince filling280 gmbrown sugar200 gmraisins2Granny Smith apples, coarsely grated100 gmbutter, melted100 mlmuscat100 gm eachcurrants and dried sour cherries 100 gm eachglace figs and fresh dates, finely chopped70 gmcandied orange peel, finely chopped40 gmcedro, finely choppedFinelygrated rind and juice of 1 orange1 tspground cinnamon½ tsp eachfinely grated nutmeg, ground cloves and ground ginger
For fruit mince filling, combine ingredients in a large bowl, mix well to combine, transfer to a sterile container and refrigerate for at least 24 hours and up to 8 weeks.
Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, cut 18 10.5cm-diameter rounds and then line 18 125ml muffin tins. Spoon in fruit mince filling to 5mm below rims, set aside in refrigerator.
Re-roll scraps, place pastry on a tray lined with baking paper and refrigerate to rest (30 minutes). Cut nine 7cm-diameter rounds, then cut a star shape from centre of each round with a star cutter. Place a star in centre of half the tarts. Place a round on top of remaining tarts, pressing edges to seal and trimming edges. Brush pastry lightly with eggwash, scatter with demerara sugar and bake until filling is bubbling and pastry is dark golden (15-20 minutes). Cool in tins, then store in an airtight container until required. Tarts will keep for 1 week. Dust with icing sugar before serving.