Christmas Mince tarts with Figs and Rum
2 cups plain flour, plus extra for rolling (FLOSC)
3 tablespoons caster sugar (SUGC1)
180 grams unsalted butter, chilled and cubed (BUTTERU500)
2 large egg yolks
1-3 tablespoons water, ice cold
1 packet of Mission Figlets, diced (FIGL)
1/3 cup rum
1 packet of Davis Christmas Mince (FFMIN)
Mix together figs and rum in bowl. Cover and leave to soak for at least 1 hour. Overnight is ideal. Before filling tarts mix through the Christmas mince.
For the pastry place flour, caster sugar and butter in food processor. Blitz until mixture resembles fine crumbs.
Add the egg yolks and pulse for approximately 20 seconds until combined. Add 1 tablespoon of water and process again.
The dough is ready when it just holds together when pinched. If necessary, add more water. Turn out onto a bench and gather into a ball.
Roll out to a rectangle 2 centimetres thick. Cover with cling wrap and place in the fridge to firm up and allow the gluten to develop.
Preheat the oven to 180C and grease muffin trays.
Roll out pastry to about ½ a centimetre thick. Cut out 15 circles using a 12cm cutter (or cup). Gently press each bit of pastry into each hole.
Fill with one large spoonful of fruit mince and smooth the top out.
Roll out the remaining pastry and cut out lids. If you’d like use pastry cutters to cut out shapes to decorate the tarts as pictured.
Once lids are on place tarts in the oven for 15-20 minutes and cook until golden brown.
Remove from oven and leave to cool before dusting with icing sugar.
Can be stored in an airtight container for up a week.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|FLOSC||Flour standard champion||$0.00|
|FIGL||Mission figlets orchard choice||$0.00|