Minced Fruit Tarts

Ingredients

Filling:

 

Dough:

Directions

  1. In a medium saucepan add currant, raisins, cranberries, mixed peel, diced apple, suet, brown sugar, and spices.
  2. Heat together on the stovetop on high heat. Stir until the suet and sugar have dissolved. Once dissolved, reduce the heat to low.
  3. Stir in the juice and zest of the lemons and orange. Simmer for 1 hour with the lid off, stirring occasionally.
  4. Remove from heat and stir in butter and salt.
  5. Preheat oven to 375°F.
  6. In a large bowl add flour, lard, butter and salt. Mix together with your hands or a pastry knife. The texture should be crumbly.
  7. Crack egg in a 1 cup measuring cup. Fill the cup with cold water. Mix together with a fork.
  8. Pour the water and egg into the flour mixture.
  9. Mix with your hand till everything is moist, but not smooth.
  10. Gather into a ball and divide ball into 4 pieces.
  11. Generously flour your work surface.
  12. Roll out one of the pasty balls to about a 1/4" inch thickness.
  13. Using a large round cutter, cut circles. Gently place into a muffin tin.
  14. Fill with the fruit filling.
  15. Cover with a piece of pastry, cut into a decorative star or heart.
  16. Bake for 20 minutes or until light brown. Remove from tin while still warm. Allow tarts to cool completely on a wire rack.
  17. Enjoy!

 

NOTES: Store minced fruit tarts in an airtight container on the refrigerator for up to 5 days or freeze for up to 2 months.

 

 

 

 

 

 

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