Wholemeal Fruit Mince Tarts

    1 hour 40 minutes

    These fruit mince tarts are a family favourite at Christmas time. Using wholemeal flour gives the pastry a nutty flavour and texture. Store the tarts in an airtight container for up to one week.


    1 person made this

    Ingredients
    Makes: 12 tarts

    • Pastry
    • 3/4 cup (120g) wholemeal plain flour
    • 3/4 cup (110g) plain flour
    • 1/2 cup (110g) caster sugar
    • 1/2 teaspoon ground cinnamon
    • 125g chilled butter, chopped
    • 1 egg
    • Filling
    • 1 jar (410g) fruit mince
    • 75g semi-dried figs, finely chopped
    • 1 green apple, peeled, finely chopped
    • 1 teaspoon finely grated lemon rind
    • 1 egg, lightly beaten
    • 1 tablespoon raw sugar

    Directions
    Preparation:30min  ›  Cook:20min  ›  Extra time:50min chilling  ›  Ready in:1hour40min 

      Make the pastry

    1. Combine the flours, sugar, cinnamon and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Cover in plastic wrap. Refrigerate for 30 minutes.
    2. Preheat oven to 180 degrees C. Lightly grease a 12-hole, 40ml-capacity patty pan.
    3. Roll out two-thirds of the pastry between 2 sheets of baking paper until 3mm thick. Using a 7cm cutter, cut 12 rounds from pastry. Refrigerate for 10 minutes. Press pastry rounds into pan holes. Roll out remaining pastry between 2 sheets of baking paper until 3mm thick. Using a 6cm cutter, cut 12 rounds from pastry. Refrigerate for 10 minutes.
    4. Make the filling

    5. Combine the fruit mince, fig, apple and rind in a medium bowl.
    6. Spoon filling into pastry cases. Press pastry tops onto tarts. Press around the edges to seal. Combine beaten egg and 1 tablespoon water in a small bowl. Brush tart tops with egg wash. Sprinkle with the raw sugar. Bake for 20 minutes or until golden. Cool tarts in pan. Remove from pan. Serve

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