The longer the fruit mince mixture soaks, the better the flavour, but 24 hours will do the trick.
- 1 quantity <b><a href='http://www.gourmettraveller.com.au/sweet-pastry.htm'>sweet pastry</a></b>
- For brushing: eggwash
- For dusting: demerara sugar
- For dusting: icing sugar (optional)
Fruit mince filling
- 280 gm brown sugar
- 200 gm raisins
- 2 Granny Smith apples, coarsely grated
- 100 gm butter, melted
- 100 ml muscat
- 100 gm each currants and dried sour cherries
- 100 gm each glace figs and fresh dates, finely chopped
- 70 gm candied orange peel, finely chopped
- 40 gm cedro, finely chopped
- Finely grated rind and juice of 1 orange
- 1 tsp ground cinnamon
- ½ tsp each finely grated nutmeg, ground cloves and ground ginger
- 1For 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.
- 2Preheat 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.
- 3Re-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.